Vegan Mint Chocolate Tart Recipe (2024)

This vegan mint chocolate tart recipe is a delicious, rich chocolate dessert made with a gluten-free graham cracker crust! It is super easy to make, dairy-free, gluten-free, vegan, and tastes so decadent – you won’t even believe that it is healthy!

Easy Mint Chocolate Tart Recipe

This vegan mint chocolate tart recipe tastes so heavenly! It is a deliciously rich dessert that will definitely become something you want to make again. Chocolate and mint always go together any time of the year, but it’s particularly well suited for the holiday season.

One of my favorite desserts is a little chocolate truffle because of the rich dense chocolate center that literally melts in your mouth. I swear I could eat them every single night and never get tired of them, so I figured I should make something where I don’t have to eat five in one sitting and instead can just eat a slice.

Together, the graham cracker crust and the rich chocolate filling make an incredibly dreamy combination.

You guys are going to love this vegan mint chocolate tart! My other favorite vegan dessert is my Chocolate Peanut Butter Coconut Ice Cream!

Ingredients In This Mint Chocolate Tart Recipe

It is made from a few simple and healthy ingredients that are so rich you will swear they can’t be good for you – but they are. The richness comes from the delicious combination of melted chocolate and thick coconut milk, which together create the ultimate fudgy texture.

There are two parts to this recipe – the crust and the filling. Here is what I used in each part.

Gluten-Free Pie Crust

• Gluten-Free Graham Cracker Crumbs: I used 2 cups of Nairn’s graham crackers.
• Salt: You only need a pinch of salt, which ends up being about 1/8 teaspoon.
• Maple Syrup: This is one of my favorite types of natural sweetners to use. It keeps the crust together really well – I only had to use 2 tablespoons to sweeten it.
• Coconut Oil: Use melted coconut oil, 1/3 a cup. This has lots of healthy fats in it that is good for your brain and your digestion.

Vegan Chocolate Tart Filling

• Coconut Milk: Make sure you use canned coconut milk. You need 1 cup of the solidified milk that occurs after you chill it in the refrigerator overnight, along with some of the liquid from it as well.
• Coconut Oil: You’ll also need 1/2 cup of melted coconut oil for the chocolate filling too.
• Chcolate Chips: Use either dairy-free, vegan, or regular chocolate chips, depending on your dietary needs. You will need 1/2 cup of them.
• Cocoa Powder: Use 1/2 cup to add even more chocolate flavor to the tart.
• Maple Syrup: About 1/3 cup of maple syrup will sweeten the tart perfectly.
• Peppermint Extract: About 3/4 teaspoon gives it a hint of lightness to balance out the rich chocolate taste.

See Also

Crockpot French Dip Sandwich Recipe - Oh Sweet Basil65 Delicious Recipes You Can Make in Your Instant Pot15 healthy soup recipes for those crisp Fall daysHomemade Country Cornbread Recipe

Kitchen Tools Required For This Chocolate Dessert

I discovered a few kitchen tools that made this recipe so much quicker and easier. Here is what I used:

• Pie Dish
• Food Processor
• Saucepan

For measuring, you will need 1 cup, 1/2 cup, 1/3 cup, 1 tablespoon, 3/4 teaspoon, and 1/8 teaspoon.

How To Make The Mint Chocolate Tart Recipe

Here’s a super-quick overview of how to make this mint chocolate tart recipe. All the exact steps are also listed out in the printable recipe card too.

First, preheat the oven to 350F and grease your pie dish.

In a food processor, blend graham crackers to make crumbs. Once two cups have been measured out, add in salt, maple syrup, and coconut oil and blend until well combined.

Then, press the crust into a greased pie dish and bake it for 10-12 minutes. After it is finished baking, take it out and let it cool.

While the pie crust is cooling, add coconut milk and coconut oil to a saucepan. Turn the heat on medium until it starts to gently bubble. Add the milk mixture over top of the chocolate chips in a bowl and let it sit for one minute. The chips will melt at this point, stir to combine.

Once they are completely melted, add cocoa powder, maple syrup, and peppermint extract to the saucepan.

Pour the filling into the cooled crust and chill in the fridge minimum of four hours before eating.

Below are some common chocolate tart questions. Don’t see the question you are looking for? Leave a comment at the bottom of this post!

What are some vegan garnishes I can add on top of this chocolate tart?

My favorite things to use as a garnish for this mint chocolate tart recipe is coconut whipped cream and vegan chocolate shavings.

What is the best kind of gluten-free graham crackers to use in the crust?

I used gluten-free graham crackers that I got from Nairn’s.

Nairn’s has been using oats for over 100 years to bake tasty and wholesome food. Their gluten-free oats are carefully grown, sourced, and milled by committed farmers, then baked in a dedicated gluten-free bakery. Every batch is certified gluten-free using the Elisa standard, a system approved by the Celiac Association.

They are now available at Wegmans, Safeway, Albertsons, Whole Foods, Shop Rite, Kings, Kroger, Sprouts, Gelson’s, Walmart, and other quality grocers.

Use any type of gluten-free graham crackers that you like. Any type will do perfectly!

Can I use dark chocolate chips in this recipe?

This is a very rich tart already. If you want to use dark chocolate chips, I suggest using half dark chocolate and half milk chocolate. Otherwise, it might be overwhelmingly rich. Feel free to try it with completely vegan dark chocolate chips – you might just love it!

If you have leftovers, just cover the pie plate tightly with some aluminum foil or plastic food wrap and store it in the refrigerator for up to a week.

If you liked this recipe, you’ll want to try these!

Here are some more of my favorite pie and tart recipes. Enjoy!

• Gluten-Free Chcoolate Tart
• Gluten-Free Key Lime Pie
• Healthy Mini Pecan Pies
• Gluten-Free Apple Pie
• Healthy Apple Pie Bars

Photos by Moriah Sawtelle and recipe by Erin Antoniak.

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