Raw Chocolate Mint Tarts -Gluten-Free & Vegan

• Vegetarian

• Produce

  • 1 Avocado
  • 1 Avocado coconut mint layer
  • 1/4 cup Cacao nibs
  • 5 Dates, pitted
  • 1/4 cup Mint, fresh

• Canned Goods

  • 1 can Coconut milk, refrigerated

• Condiments

  • 8 tsp Agave

• Baking & Spices

  • 1 Chocolate top
  • 1 cup Cocoa
  • 2 tsp Mint extract
  • 1 pinch Sea salt

• Oils & Vinegars

  • 3/4 cup Coconut oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 cup Coconut, unsweetened

• Bread & Baked Goods

  • 1 Brownie crust

Found on glutenfreeveganpantry.com

Description

Ingredients

• Brownie Crust
• 1½ cup unsweetened shredded coconut
• ¼ cup extra virgin coconut oil
• 5 pitted dates
• ½ cup cocoa
• Avocado Coconut Mint Layer
• 1 can coconut milk, refrigerated
• 1 avocado
• ¼ cup finely chopped fresh mint
• 2 tsp mint extract
• 2 tsp agave nectar
• ¼ cup cacao nibs
• Chocolate Top
• ½ cup extra virgin coconut oil
• ½ cup cocoa
• pinch sea salt
• 2 tbsp agave nectar

Directions

• Brownie Crust- Place all ingredients into food processor and mix until blended, scraping sides of food processor as needed. Place approximately 1 tbsp of crust into the bottom of a regular muffin tin. If not using silicone tray, be sure to use tray liners for easier access once frozen. If using mini muffin trays, use approximately 1 tsp of brownie crust per muffin. Place into freezer to set while making the next layer.
• Avocado Coconut Mint Layer- Remove can of coconut from fridge, flip upside down and open can. Carefully pour off the liquid until just the coconut cream remains. Depending on what brand you use, you may have more or less liquid. Place coconut cream into a medium bowl. Add avocado, chopped mint, mint extract and agave nectar. Using an electric mixer, mix on medium-high speed for 4-5 minutes, or until mixed into a light, mousse like batter. Stir in cacao nibs. Remove the trays from the freezer and place the avocado coconut mint cream on top of the brownie crust, using enough so that each muffin cup is approximately ⅔ of the way full. Return trays to the freezer.
• Homemade Chocolate Top- Place coconut oil, cocoa, salt and agave nectar into a small sauce pan. Heat over low heat for approximately 30 seconds, or until coconut oil has melted. Whisk ingredients together to form melted chocolate. Working quickly, remove trays from the freezer and spoon the melted chocolate over the avocado coconut mint layer. As you move from tart to tart, you will notice that the first few chocolate toppings have already started to harden. Once all tarts have been topped with chocolate, allow to sit on the counter until all the chocolate has hardened. Return to freezer for 4-5 hours.

Nutrition