Double Chocolate Mint Tart

A flaky chocolate crust cradles decadently dark peppermint ganache, enhanced with sweet slices of seasonal strawberries and cooling bites of fresh mint.


  • 1 & 3/4 cups almond flour
  • 4 tablespoons 100% raw cacao powder
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon pink Himalayan or Celtic sea salt
  • 3 tablespoons maple syrup
  • 4 tablespoons unrefined coconut oil, melted (plus extra for coating tart pan)
  • 1 tablespoon homemade cashew milk (see recipe here):


  • 3/4 cup maple syrup
  • 3/4 cup unrefined coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 tablespoons homemade cashew milk (see recipe here):
  • 1/2 teaspoon pink Himalayan or Celtic sea salt
  • 1 & 1/2 cups organic 100% raw cacao powder (such as Navitas)


  • 5-6 fresh organic strawberries, sliced
  • 1/8 cup mint tops


  • Oven: preheated to 350 degrees
  • 9-inch tart pan with removable bottom
  • Fork
  • Food processor
  • Blender
  • Spatula 


Preheat the oven to 350 degrees.

Lightly coat a 9-inch tart pan (with removable bottom) with extra coconut oil. 

To make the crust, mix together the flour, raw cacao, cinnamon, salt, syrup, coconut oil and cashew milk in a food processor or knead the ingredients together in a bowl. Press the dough evenly into the bottom and sides of the tart pan. Bake the dough for approximately 20 minutes, until firm to the touch. Rotate the tart in the oven half-way through cooking for even heat distribution (and even browning). Let the tart crust cool completely.

To make the ganache, blend the listed ingredients together in a food processor until smooth. Pour the ganache into the chilled tart shell, smoothing the surface of the chocolate with a spatula. Arrange fresh, sliced strawberries across the top and the tops of mint leaves.

Store the tart in the refrigerator until ready to consume.

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