Good afternoon (or morning, depending on which hemisphere of the world you are located at ) everyone. I hope you all had a wonderful Christmas with your loved ones. I though I would share this ridiculously easy chocolate- mint tart that I made recently for dessert. Christmas came early for me this year when I was generously sent a basket of goodies from Unique Health Products that coincidentally included one of my favourite chocolates ever! I decided to use the mint and cacao nib flavour in this tart. Although there are some strange (joking!) people out there who dislike the chocolate mint combination, this tart is so easily adaptable so long as you use a good-quality chocolate.
One of my favourite foods is toasted almonds and for this recipe, I simply roasted organic almonds in the oven at 190C for ten minutes however that is totally optional. It is the perfect flavour combination with the caramel-ly medjool dates and the creamy chocolate. The base of the tart can also be easily adapted to the ingredients you have on hand. Think walnuts, hazelnuts, cashews or even sunflower seeds if you are nut-free. The dates could be substituted for dried apricots or dried figs. All that matters is that you provide an adequate consistency to allow the mixture to bind properly- after all, it is the base of your tart!
Did I also mention that this tart contains only four ingredients?! And that it takes less than an hour to be ready, including freezing time? Well I just did and boy, its amazing especially for someone like me who isn’t fussed with recipes that are over-fiddly, time-consuming or contain numerous ingredients. Let me know if you make this recipe- you won’t be disappointed! As long as you make sure you use a good-quality coconut cream…. not one of the low fat varieties or coconut milk otherwise your tart filling won’t completely set.
Serves six (or one…maybe two)
1 cup roasted organic almonds
8-9 organic medjool dates, pitted
270ml of coconut cream
1 block of your favourite chocolate- I used Bennetto Natural Foods mint and cacao nib chocolate
- In the food processor, add the pitted dates and blitz until it forms a paste before adding the almonds. Blend until the mixture resembles a fine crumble and you can bind the mixture.
- Line your tin of choice. I used a tart tin with a removable base and lined the bottom of it. Pour the almond and date mix into the tin and press evenly, making sure there are no gaps. Place in the freezer while you make the filling.
2. In a small saucepan, pour the coconut cream in and heat gently. Once it starts simmering, take the saucepan off the heat and add the chocolate of choice. Stir the mixture until smooth.
3. Once the chocolate mix has cooled for 10-15 minutes, pour it over the base of the tart. Ensure the filling has evenly covered the base and smooth with the back of a spoon if needed. Place in the freezer for at least minutes and decorate as desired. Serve directly from the freezer or thaw/refrigerate for a mousse-like consistency. NOTES:
✺ The chocolate can be easily adapted to a flavour of your choice or have on hand. I have made a orange and chilli (don’t freak out- it was so delicious!) one as well as sour cherry and goji berry one.
See how simple that is in comparison to some other healthier desserts? I hope you enjoy.
Have a Happy New Year pals and I look forward to sharing more recipes next year. ❂
“Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.” Khalil Gibran.