No-Bake Mint Chocolate Tart For Two
Servings: 2
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
SUB FOR PROTEIN POWDER: If you don't have or want to use a chocolate protein powder, then I would suggest subbing with 1 tablespoon cocoa powder and 1/2 tablespoon dry sugar and 1 tablespoon of brown rice flour (or regular all-purpose flour if not gluten-free) and adjust the syrup/water if needed to reach a thick paste consistency. Keep the rest of the "crust" ingredients the same (cocoa powder and sunbutter). The protein powder I used is very sweet, so that is why only a little syrup was needed, so yours may vary. I have only tried it with the protein powder above.
*Vegan, gluten-free, oil-free, nut-free, no-bake
*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.
*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.