Cacao Matcha Mint Tart
This Cacao Matcha Mint Tart(Paleo, Gluten free, Vegan) is the perfect festive treat to make for St. Patrick’s Day weekend or any time of year really. It’s like eating a giant Andes mint, but even better! The crust is is so decadent and chocolatey, and the filling is insanely creamy which just melts in your mouth. If you love chocolate and mint, this recipe is definitely for you.
What you will need
Almond Flour – This is a great gluten and grain free flour alternative. Almond flour is higher in protein and fiber compared to other flours.
Cacao Powder – Cacao is rich in antioxidants and essential nutrients like magnesium, potassium, and fiber. I love incorporating cacao into my diet, and adding it to desserts is a fun and delicious way to enjoy it!
Coconut Oil – This oil is a great healthy fat to add to desserts and recipes. Coconut oil has been shown to support a healthy microbiome.
Maple Syrup – Definitely one of my favorite refined sugar free sweeteners to use. You can substitute with powdered monk fruit for the crust as well.
Nut Milk – I like to use either almond or coconut.
Cashews – This nut is rich in fiber, heart healthy fats, and plant based protein! Soaking cashews and blending them makes one of the most creamy bases for dairy free tarts or cheesecakes.
Matcha Powder – Matcha is a powerhouse when it comes to antioxidants! It is wonderful to enjoy in your diet because it supports liver health and detoxification, boosts brain function, and supports a healthy weight and metabolism. Matcha is also a great way to naturally color recipes green
Coconut Cream – Make sure to use the full fat coconut cream from the can!(no liquid part)
Powdered Monk Fruit – I like to sweeten the filling with powdered monk fruit because it makes the recipe more blood sugar balanced.
Peppermint Extract – If you want a strong mint flavor, don’t be shy on the peppermint extract!
Natural Green food Coloring – This is optional, but I definitely recommend if you want a nice vibrant green colored tart.
Mint Chocolate Bar – Any brand will work! I like the Theo organice mint dark chocolate bar.
How to make the cacao matcha mint tart
First, In a bowl, mix together the almond flour, cacao powder, melted coconut oil, maple syrup, and nut milk. Mix well and then press into a tart mold or pie tin.
Next, make the matcha mint filling by adding all the ingredients in a blender. Blend until a smooth and creamy consistency forms. Pour the mixture over the cacao crust and spread out evenly. Set in the fridge for an hour.
Then once the tart has set, melt half the mint chocolate bar and drizzle over the tart along the edges. Chop the other half of the chocolate bar and crumble over the melted chocolate on the edges of the tart. Serve and enjoy!
Other recipes you will enjoy
Healthier Copycat Shamrock Shake
Raspberry Rose Matcha Refresher
Cacao Matcha Mint Tart
Equipment
- 1 tart dish
Ingredients
For the Cacao Crust
- 2 1/2 cups almond flour
- 1/2 cup cacao powder
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
- 2 tbsp nut milk
For the Matcha Mint Filling
- 1 1/2 cups raw cashews(soaked in hot water for an hour then drained)
- 1 cup full fat coconut cream
- 1/4 cup melted coconut oil
- 2-3 tsp matcha powder
- 1/2 cup powdered monk fruit or maple syrup
- 2 tsp peppermint extract
- Natural green food coloring(optional)
Toppings
- Melted chocolate drizzle
- chopped mint chocolate bar
Instructions
- In a bowl, mix together the almond flour, cacao powder, melted coconut oil, maple syrup, and nut milk.
- Mix well and then press into a tart mold or pie tin.
- Make the matcha mint filling by adding all the ingredients in a blender. Blend until a smooth and creamy consistency forms.
- Pour the mixture over the cacao crust and spread out evenly. Set in the fridge for an hour.
- Once the tart has set, Drizzle some chocolate over the cacao matcha mint tart and add some chopped chocolate pieces.
- Serve and enjoy!
Notes
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