Chocolate mint tart (v)

This chocolate mint tart can be made two ways, with peppermint extract or real mint leaves. Both versions provide a delicious, creamy, low sugar dessert. I recommend making both and seeing which you prefer!


Makes 2 small tarts, each of which serves 2 (4 serves in total)

Original post (with pictures) here.



1/4 cup (~45g or 10 dates) pitted dates

1/2 cup (~90g) raw almonds

1/2 - 1 tsp water, as required


1 small avocado (mine was 75g flesh, which would be about 1/2 of a large avocado)

2 tbsp coconut flour

3 tbsp good quality cocoa

3 tbsp unsweetened almond milk (or non-dairy milk of choice)

1 tbsp agave or maple syrup

30 drops liquid stevia (or an extra 1 tbsp agave / maple syrup)

Pinch salt

If making both varieties: 1 1/2 tsp peppermint extract and 12 fresh mint leaves

If making with peppermint extract only: 2 1/2 - 3 tsp peppermint extract

If making with fresh mint only: 24 fresh mint leaves



Roughly chop the dates and then combine the dates and almonds in a food processor and process until finely chopped and starting to clump together (several minutes). Add water gradually if needed, to bring the mixture together.

Line two small ramekin dishes with cling wrap and press half of the base mixture into each ramekin. Set aside.


In a clean food processor bowl, combine the avocado, coconut flour, cocoa, almond milk, sweeteners and salt. Process until smooth and the avocado is fully processed, scraping down the sides of the bowl occasionally. 

If making both varieties: Remove half of the chocolate filling from the food processor and set aside. Add 1 1/2 tsp peppermint extract to the filling remaining in the food processor, and process briefly to combine. Transfer the mixture to one of the prepared ramekins.

Return the remaining chocolate filling to the food processor. Finely chop the mint leaves and add to the food processor; process briefly to combine. Transfer the mixture to the other prepared ramekin.

If you are making just one variety: Add the peppermint extract or finely chopped mint leaves to the chocolate mixture and process briefly to combine. Divide the chocolate mix between the two prepared ramekins.

Set in the refrigerator for approximately 4 hours, or in the freezer for approximately 1 hour. Store in the fridge.