Mint Chocolate Creme Tart

I hope you all had a wonderful Christmas celebration with your loved ones!  This was our first year away from home for the holidays, which for us is the U.P. of Michigan.  A little bittersweet to be away from from family and snow, and still have a good time with our Austin on his first Christmas.  We ended up driving up to the Washington D.C. area to spend Christmas with my aunt.  We had a cozy time with good food, drinks, and stories of past years.  Very fun!  Here is our 2011 family portrait:

I have a lovely dessert recipe to share today.  This dessert is a lighter version of my Grasshopper Pie that I shared with you last December.  It turned out this year I couldn’t find any avocados that weren’t shipped in from Mexico (and in extremely bad condition, if I may add), so I nixed that layer of the pie and changed it up a little.  This Mint Chocolate Creme Tart was delicious with a dollop of my Advanced Plan vanilla flavored Coconut Whipped Cream on top (find that recipe in my Season’s Eatings Holiday e-Book).  Sorry no picture to accompany…we had the intention but devoured the tart before grabbing the camera!

Mint Chocolate Creme Tart
Makes 8 Servings

CRUST
1 1/4 cups coconut flour, sifted
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable Stevita stevia powder
1/4 tsp sea salt
1/2 tsp pure vanilla extract

FILLING
2 1/2 cups cashews, soaked 6 hours in water
1 cup unsweetened organic coconut milk
1 tsp pure liquid stevia, or to taste
5-8 drops pure mint essential oil, or to taste
5 drops liquid chlorophyll (for natural green color)
1 tsp pure vanilla extract
1/4 tsp sea salt
5 Tbsp coconut oil, melted
handful of 73+% dark chocolate chips (optional)

1.)  CRUST    In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to a spring form pan or 9 inch tart shell and press firmly and evenly to line it.  Place in fridge to set slightly while preparing filling.

2.)  FILLING    In a blender, combine the cashews, mint leaves, and coconut milk.  blend until smooth.  Add remaining FILLING ingredients and blend until combined.  (Start with less mint oil and stevia, tasting between blends until you get the perfect combination to your personal taste.  I shared my preference above in the ratios. You can use mint extract instead of oil, but will need to use lots more to achieve the right taste.)  Add the chocolate chips to the blender and pulse a few times until just incorporated.  You’ll get flecks of chocolate throughout the light green filling.

3.)  Pour filling into chilled tart crust.  Cover and place tart in fridge for at least 2 hours before serving.  Best if in fridge over night to set.  Enjoy!  You can freeze the pie and thaw for 1-2 hours on the counter before cutting.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

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