Raw minty breeze tartlets

Raw minty tartlet

Do you want to feel a touch of refreshing minty breeze in your dessert? When you go for an ice cream, do you find yourself tempted by the chocolate-chip mint flavour? If you answered yes to any or both questions, then this dessert is for you peeps! 

This dessert is perfect. It is vegan, raw, with no refined sugar, simple to make and yet filling and self-indulgent because of that touch of chocolate. Can anyone want more in a dessert? I doubt it .

I made large tartlets for this one (see the photo), but they are so filling that it will definitely be enough to do it as mini cups.

So, let’s go. For some 4 large tartlets, you will need:

Crust:

  • 1 + 2/3 cup shredded coconut
  • 1/3 cup ground flaxseed
  • 1/4 teaspoon Himalaya salt
  • 1/2 cup pitted soft dates or date paste
  • 1/4 cup raw cacao powder
  • a dash of unsweetened plant milk (optional)

Filling:

  • 2 large ripe avocados
  • 1/4 cup + 1 tablespoon brown rice syrup (or a liquid sweetener of your choice)
  • 1/4 teaspoon Himalaya salt
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 cup melted coconut oil
  • 3/4 cup chopped raw dark chocolate
  • 2 tablespoons raw cacao nibs

Start by making the crust. Combine all the crust ingredients, except for the almond milk, in a food processor. Blend until they are all finely chopped and start to hold together. If it does not hold together well, add a tiny dash of unsweetened plant milk. Press this mixture in the tartlet or cupcake moulds, both the bottom and the sides. I used silicon ones, but you can also use metal after rubbing them with a bit of oil.

Then place them in the freezer, while you move on to prepare the filling.

For the filling, again, you need to combine all the ingredients together in a food processor until the mix becomes smooth. Then, stir the chopped chocolate in the mass, and fill in the crusts with the mixture. Sprinkle them with the cacao nibs.

Place the tartlets in the freezer for about 45 minutes.

Et voilà! If you don’t eat them right away, since the avocado tends to turn brown, protect the tartlets by wrapping each of them with some plastic food wrapping paper and store them in the fridge. And, please, indulge yourself!!!

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Filed under: Desserts
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