Project: Vegan Mint Chocolate Tart


❝Zweef
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voor Nederlandse
vertaling!
Ingredients
crust
45 gr rolled oats
30 gr almondflour
3 tbsp. agave or maple or other sugar of choice
2-3 tbsp. melted coconut oil (30 - 45 gr)

filing
100 gr soaked cashewnuts of 4 hours+
100 ml coconut- or ricemilk
50 gr melted cooconutoil
4 tbsp. agave or maple or other sugar of choice
2 tbsp. cacaopowder + 2 melted dark chocolate blocks (optional)
1-2 Fishersman Friends (powder form)

my favourite sugar free chocolate bar
my favorite cold/bad breath
attacker
Here I`ve used accidentally 3 to 5 tbsp. melted coconut instead of the described 2 to 3 but thank goodness it turned out well! The crust has a more smooth cookie texture than the supposedly crumbly crust exterior.
matcha?
What color has mint? In commercial/food styling cases it`s usually light green and you might have heard or seen it before and it`s called: mintgreen! I want to make my mint hearts subtlety mintgreen with... matcha! Since I don`t have green food coloring I`ve decided to use a bit of matcha to show off greenness. This is of course optional because you can totally leave the mint hearts blanc. If you do use matcha just use a little bit since matcha has a strong taste on it`s own too.
first ➽ mint then ➽ chocolate
DECORATING
Popping out the good stuff!

Here`s a dollop coconut cream (from coconut milk) to replace lactose allergies and to be vegan friendly!
AFTER EIGHT
Alias mint chocolate - origin from Scotland since 1962 but my vegan mint chocolate is so 2019.
The Steps
make crust
1.Preheat oven to 180°C and get yourself a Ø 12 cm tart tin, pan or
springform.
2. In the foodprocessor blits the rolled oats along with the almond flour finely. Add the agave and the melted coconut oil to form a crumbly, sticky dough that looks like uncooked granola. Scoop the dough in the tart tin and press it down with a spoon to form a tart shell. Poke a few holes in the bottom and bake for 15-17 min until golden brown. Set aside and cool.

make filling (mint)
1. Add everything for the filling EXCEPT for the cacaopowder and chocolate - in the blender and pulse and blend into a smooth mixture.
2. Pour around 1/4 of the mint-mixture in silicon shapes and let it freeze for at least 1 hour or overnight ideally.


make filling (chocolate)
1. Now you should have the remaining 3/4 of those mint-mixture left. Add the cacao powder + melted chocolate and blend again until everything is combined and smooth. Pour this in the pre-baked tart shell and let the tart freeze for at least 2 hours or overnight.
2. When everything is set you may start decorate your tart. Begin with popping out the mint-hearts from the silicon moulds. You can also add coconut cream as whipped cream replacement and finally you may add some mint leaves.
 ♥

Comments

  1. Hello! I've been following your work since I saw your shop on Gaia almost 10 years ago, and I just wanted to let you know that it always makes me feel so happy and cozy to read it. Thank you for giving us a peek into your life!

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