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Raw Mint Chocolate Tart by GreenChef Heather Pace

Posted By Heather Pace On July 8, 2010 @ 10:00 pm In Full Recipe List,GreenChefs,Recipes / Desserts,Recipes / Raw | 6 Comments

Fresh mint makes the best desserts! I admit, I’m not much of a gardener, but I do have an outdoor summer herb garden which includes peppermint, spearmint, and chocolate mint. It not only tastes delicious, it’s a cooling digestive aid! I love to make full use of my mint during the warm weather, and and what goes better with mint than chocolate, come on, really. Everyone is with me on this one right?

This tart incorporates a chocolate nut crust with a silky, green mint cream filling. I like the combination of fresh mint leaves and mint essential oil, but feel free to use more of only one or the other. Still want to enjoy the tart but don’t have access to fresh mint leaves? Use the essential oil and a dash of spirulina for a soft green color.

I love to enjoy this dessert with guests on a hot, sunny afternoon, along with cold mint tea.

For the Crust

1 cup almonds, ground

3/4 cup pitted, packed dates

1/4 cup cacao powder

1/4 cup cacao nibs

1 teaspoon pure vanilla extract

For the Filling

2 1/2 cups cashews

1 cup lightly packed mint leaves

1 cup water

1/3 cup + 2 tablespoons agave

5-8 drops mint essential oil, or to taste

1 teaspoon pure vanilla extract

Pinch of Himalayan salt

3 tablespoons melted cacao butter*

2 tablespoons melted coconut oil*

Instructions: For the Crust
1. In a food processor, mix ingredients into a moist dough that presses together easily.
2. Add 1-2 teaspoons water if needed.
3. Press the mixture into a 6″ tart pan. Set aside.

Instructions: For the Filling
1. In a blender, combine all but the butter and oil until smooth and creamy.
2. Start with less mint essential oil, as it is very strong!
3. Now add the last 2 ingredients and blend to incorporate.
4. Taste the mixture – add more mint oil if needed (or mint leaves).
5. Spread the filling into the chocolate crust.
6. Chill it in the fridge or freezer for at least 6 hours, or until it is slightly firm to the touch.
7. Garnish the tart with fresh mint leaves, cacao nibs, and/or cacao powder.

Note: You can sub mint extract for the mint oil if necessary.
*Melt the butter and oil in either a dehydrator, or in a container placed in hot water.


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