This mint chocolate mousse tart offers three blissful layers: a flaky shortbread crust, smooth minty ganache for an icy center, and fluffy coconut-cacao frosting with endless possibilities for embellishments, including spikes of dried lavender.
- 1 & 3/4 cups almond flour
- 4 tablespoons Navitas 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 cashew milk (or nut milk) (see recipe here)
- 1/2 cup maple syrup
- 1/2 cup unrefined coconut oil, melted
- 2 teaspoons vanilla extract
- 2 tablespoons homemade cashew milk (see recipe here)
- 1 teaspoon peppermint extract (this offers a potent flavor for mint lovers, use 1/2 teaspoon for reduced mint flavor)
- 1 cup Navitas 100% raw cacao powder
- 1/4 teaspoon pink Himalayan or Celtic sea salt
- 11-13 ounce can of organic coconut cream (no additives; ounces depends on brand)
- 1/4 cup organic maple syrup
- 1/4 cup melted, unrefined coconut oil
- 1/2 cup Navitas 100% raw cacao powder
- Oven: preheated to 350 degrees
- 9-inch tart pan with removable bottom
- Food processor
- Handheld Mixer or KitchenAid
Prep: To make the frosting, whisk the coconut cream, maple syrup, melted coconut oil, and raw cacao powder until fully incorporated in a small bowl. An immersion blender can help with blending, if necessary. Cover the bowl with plastic wrap and place in the refrigerator for at least 5 hours to harden (ideally making one day in advance for best results).
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 listed crust ingredients in a food processor or knead the ingredients together in a bowl. Press the dough evenly into the bottom and sides of the prepared 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 in a food processor until smooth. Add in the raw cacao and mix thoroughly. Pour the ganache into the tart shell, smoothing the surface of the chocolate with a spatula. Place the tart in the refrigerator as you prepare the mousse.
To make the mousse, remove the hardened frosting from the fridge. Use a handheld mixer (or KitchenAid) to beat the concoction, making it as fluffy as possible. Spread the frosting across the top of the ganache. Arrange dried lavender or fresh mint leaves on top of the frosting for decoration.
Store this mint chocolate mousse tart in the refrigerator until ready to consume.