Mint Chocolate Tart

I’m going to be honest, I’m a little nervous. After my two year hiatus, I’m having to refamiliarize myself with the WordPress program, my food photography skills are rusty, and just in general, I feel like a rookie… I wonder if this is how Guy Lafleur felt when he came out of retirement… But enough of my bellyaching, I want to show you my tart!

Chocolate Mint Tart

Isn’t that gorgeous? And here’s the best part, this tart is not only vegan, it is also free of refined sugars and gluten… I adapted the recipe from one I found in Living The Farm Sanctuary Life, which I highly recommend reading, not just for the recipes but for the wonderful pictures and the story of how Farm Sanctuary came to be. Their recipe (Mint Chocolate Ganache Tart) calls for a 12″x12″ baking dish (way bigger than I wanted) and contains unbleached cane sugar. Amongst my tweaks, I scaled my recipe back to fill a 7 1/2″ tart pan, swapped the cane sugar for coconut sugar, and altered the recipe to use unsweetened bakers chocolate (to eliminate all refined sugars)… My (non-vegan) testers gave it a big thumbs up!

Mint Chocolate Tart


Mint Chocolate Tart

(Adapted from Living The Farm Sanctuary Life)

Bottom Layer:

3/4 cup Slivered Almonds

3/4 cup Walnut Pieces

3 tbsp Melted Coconut Oil

2 tbsp Coconut Sugar

1 tbsp Cocoa Powder

1/4 tsp Salt


Top Layer:

3 oz Soft Silken Tofu, drained and mashed

2 oz Unsweetened Chocolate, chopped

1/4 cup Water

1/4 cup Coconut Sugar

1 tsp Vanilla Extract

1/2 tsp Mint Extract


Make the bottom layer:

Pre-heat oven to 350°F.

In a food processor, combine the nuts, coconut sugar, cocoa, and salt, and process until the mixture is a fine consistency. Add the oil and pulse until the mixture sticks together.

Press into a 7 1/2″ tart pan and bake for approximately 12 minutes, or until brown. Cool before adding the top layer.


Make the top layer:

Combine the tofu, water, coconut sugar, vanilla, and mint extract in a medium saucepan. Bring to a boil, then reduce heat and let simmer for 10 – 15 minutes, until liquid reduces. Remove from heat, add the chopped chocolate, and stir until melted.

Place tofu mixture in a blender and blend until smooth, stop to scrap down the sides several times… (Instead of dirtying my blender, I just reused my food processor to save on cleaning one more dish. Choose which method suites you)… Scoop the tofu mixture over the crust and smooth out over the top and to the edges. Refrigerate for 2 hours or until set.

Serve chilled.


7 thoughts on “Mint Chocolate Tart

  1. Sophie33

    Welcome back, my beloved friend! And you came back with a bang! 🙂
    Waw, this is one delicious looking silken tofu chocolate tart, right for me! I am off making it tonight! xxxx

    Yummmmm! I think I will serve it with a more tart fresh red currant coulis, made from red currants from my own garden! Yummm!

  2. vmagdaleno12

    Wow this tart looks delicious! What a challenge to be a Vegan baker. I will have to keep you in mind when I am baking for my sister.

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