VEGAN MINT CHOCOLATE TART
Enter the No-Bake Mint Chocolate Tart For Two. It is no-bake, vegan, gluten-free, nut-free and oil-free. Oh and you only need 7 ingredients for the entire recipe! This proves you can have an amazing, decadent dessert that is extremely easy and fast to make and just basic ingredients.
This was also the perfect time to use the Sunwarrior Classic Plus Chocolate Protein Powder I was sent to use to develop a recipe for. Sure, I could have just done a smoothie, but that’s too easy and expected. I’m not a big protein powder user, I’m more of a whole foods girl, but I actually liked the taste of this one better than most I’ve tried. Many protein powders have a pretty awful taste. Sunwarrior has some of the best ingredients in their products as well.
This one was pretty sweet, so naturally I had to create a dessert. I do not like a strong protein powder taste, so I decided to use it in the crust and not the filling. Combined with cocoa powder as well, it is a super chocolatey crust that require no nuts or food processor. In fact, for this whole recipe, you only need a bowl and a whisk, no fancy equipment and takes less than 30 minutes to prepare. Truly only about 15 minutes.
Um, do you see that amazing, luxurious texture??
Let me know what you think of this No-Bake Chocolate Mint Tart for Two by dropping me feedback below after you make it! I’d love to hear. You can also tag me on Instagram @thevegan8 and don’t forget my hashtag in your caption #thevegan8 so it’s saved to my page and I don’t miss it. Enjoy!
A huge thank you to Sunwarrior for sponsoring this post! Be sure to check out their amazing vegan products. Although this is a sponsored post, all opinions expressed are my own.
No-Bake Mint Chocolate Tart For Two
Ingredients
CRUST
- 2 tablespoons (15g) Sunwarrior Classic Plus Chocolate Protein Powder (SEE NOTES below for sub)
- 2 tablespoons (12g) unsweetened cocoa powder
- 2 tablespoons warmed sunbutter or almond butter if not nut-free
- 1 tablespoon pure maple syrup
- 1-2 teaspoons water, if needed
FILLING
- 1/2 cup (96g) semi-sweet dairy-free chocolate chips
- 1/4 cup (60g) unsweetened almond of coconut vanilla milk
- 1 tablespoon (6g) unsweetened cocoa powder
- 1 tablespoon (16g) sunbutter or almond butter if not nut-free
- 1/16 teaspoon pure mint extract
Instructions
- Line whatever round dish you are using with plastic wrap hanging over the sides for easy removal later. Make sure the plastic is lined flat on the bottom and sides of the dish. If you do not use plastic wrap, you will be crying later when you can't remove the tart. I used a 4.5 inch ramekin type dish and that produced a 1.5 inch tall tart. It was the perfect size. If you use a different size, that will affect the size of the tart. If you only have the regular small ramekins, you could probably just make 2 instead. Set aside.
- For the crust, add all of the "crust" ingredients to a bowl and mix together for a few minutes with a fork, mashing and pressing, until it all comes together. I only added 2 teaspoons of water. Only add a tiny bit if needed. It will seem too dry at first, but keep pressing and if it is still dry and crumbly add a little bit of water. It should be a sticky paste consistency and easily press into a crust shape. Press the dough into the dish flat and even and along the edges. Set aside.
- For the filling, add the chocolate and the almond milk to a microwave-safe bowl. Heat for 30 seconds, stir and then in 15 second intervals, stirring in between, until about 90% melted. Whisk until fully melted and smooth. Be careful not to overheat chocolate or it will burn.
- Warm your sunbutter until it is very smooth, if it's stiff. Add the sunbutter, cocoa powder and mint extract to the melted chocolate. Whisk until completely smooth. If you are not using a vanilla flavored plant milk, then add your vanilla extract at this time and a pinch of salt. The milk I used had both. Pour over the prepared crust and smooth out the top.
- Place in the fridge to chill and set for 2-4 hours. Garnish with cocoa nibs and fresh mint leaves if desired for presentation, but it's not in the actual recipe or needed for flavor. What I did was remove the little tart and roll it along its side into a plate of cocoa nibs to hide any markings from the plastic wrap. Enjoy!
Notes
*This tart is very rich, so even though I have it listed "for two", I split this between my husband, daughter and I comfortably after dinner.
Aww thanks so much for the photo compliments! Glad that came through because it is DEFINITELY rich and chocolatey!!
Please shove that into my mouth RIGHT NOW!! Holy mint-chocolate, girl!
Hahaha open wide!!
Thank you so much Andie!!
I adore chocolate and mint! This looks insanely good! Since I’ll have my own box of this same powder, I may have to give it a try soon!
Thanks so much girl!! I’m not actually a huge chocolate mint fan, more of an espresso chocolate or peanut butter and chocolate fan, but this was quite delicious. What made me happiest was how impressed Jay was with it. He is not a chocolate fan and just raved over this one!
Awwww you are so sweet Shonalika, thank you so much!!
You are just the sweetest ever Florian, thank you so much for reading! My readers mean everything to me! Thank you so much for your sweet compliments. You and I are both huge chocolate lovers! I’ll trade you a piece of this tart for some of your chocolate cake 🙂
Haha!! That is how my hubby reacted and he is not a big chocolate fan…it was the mint that made him fall in love! I was shocked he loved it so much!
Oh shucks Jenn, that was so incredibly sweet of you to say, thank you so much!!!
Thank you so much Apsara! I was racking my brain (and kitchen cabinets) trying to find something to showcase the tart on that wouldn’t hide the bottom of it, so I could get good closeups and I had NOTHING, but then I realized wait I’ll just flip over the ramekin that I made the filling in to begin with, DUH! It worked perfect, haha! Should have been a no-brainer, but it took me awhile to think of it, lol!
Haha I know right?! Who can blame them though really….I would never have believe it either before becoming vegan….now it’s like sooo obvious that you don’t need those icky ingredients, but until you learn for yourself, it’s only natural to think that way. That’s why our blogs are the saving grace..we can show that not only do you not need those ingredients, but they taste BETTER without them!! They really do, because they are whole food ingredients!
Thanks for the compliments girl!
Thank you so much!
This recipe looks amazing. I love chocolate and mint together! I know when it comes to cooking/baking extracts and flavorings are different. I was wondering if it would be OK to use peppermint essential oil instead of the extract. I know the brand I use is safe for consumption.
Hi Olivia! I’m so sorry I’m just seeing this message…I’ve received so many messages the past few days, that somehow I missed this one. I haven’t tried the peppermint oil myself, but I do believe it is more concentrated, so just add a tiny amount and add to taste preference and you should be fine. Please let me know how it turns out! Thank you!
Hey Brandi!
This looks absolutely DIVINE!!! One question though: Can I use peanut butter instead of the other “butter”? I usually only stock peanut butter because nobody else in my household will eat the others. Lol
Hi Diane! Sure, use any nut butter you like! Peanut butter is a tad stickier, but it should work, as long as you don’t mind the peanut flavor. Please come back and let me know what you think of it!
I want to dive face first into that tart!!! Holy chocolate! This looks insanely rich….my kind of dessert. We’re huge fans of Sunwarrior, but I haven’t tried their classic line – we’ve been using their Warrior Blend for years and love it. I’ll have to get my hands on some of that protein powder so I can make this. I love how you listen to your readers – what a great recipe.
Thank you so much sweet Mandy!! It is very rich and delicious! Good thing it is so small, hahaha! Honesty girl, you can use ANY chocolate protein powder and I think it would be just fine! Let me know if you try it! Super easy and fast to make, you don’t need your oven, bonus!
Thank you so much Harriet! I knew the protein powder would affect the taste and smooth texture if I put it into the filling, so I thought the crust would be the solution and it worked amazing!
Oh yes, that sounds like a wonderful idea, thank you Bianca!
SO awesome Medha! Did you try it out? Let me know!
Thank you Michele..ridiculously creamy!
Thank you my wonderful friend!! It was insanely rich and creamy and a few bites was seriously all I needed. I split it with Jay, Olivia and I and still had a little leftover…it’s that rich!
You are soo sweet Nancy, so good to hear from you! Miss your face and comments!
Hi! When do you put the melted chocolate on the tart? Do you mix it with the sun butter filling or do you chill the tart and then pour the melted chocolate over?
Hi, sorry about that, I’ve fixed the directions now to be more clear! (steps 3 and 4)
Ok, thanks so much!
This is amazing! I made it and doubled the recipe to fill 4 four inch ramekins. It’s very delicious and rich! There are so many variations you could do with it: peanut butter and chocolate, white chocolate raspberry, chocolate caramel, cookies and cream, etc. It would be fun to experiment. Thanks for a great recipe!
Yay, really glad you loved it, Jessica!