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Monday, December 4, 2017

Recipe: Vegan Peppermint Chocolate Tarts (Grain Free + Paleo Option!)

Grain Free Vegan Peppermint Chocolate Tarts Recipe - gluten free, healthy, vegan, sugar free, grain free, paleo, clean eating recipe

I'm a chocolate fiend. It's no secret. 

I will always opt for chocolate desserts over anything else - and I'll never say no to my favourite chocolate.

Thus, whenever I start thinking up festive desserts - my mind always seems to go to chocolate first. 

But you should totally be grateful for that chocolate addiction as these chocolate laden treats are deeeeeeeeeeeeelicious. 

Grain Free Vegan Peppermint Chocolate Tarts Recipe - gluten free, healthy, vegan, sugar free, grain free, paleo, clean eating recipe

Usually I steer clear of any kind of tart, pie or pastry/dough related treat - but I promise you these are actually super simple to make. There's no dough rolling or chilling - all you have to do is mix the ingredients together, press the dough in the pan and you're good to go. 

Onc the shells cool down, simply heat up some milk, pour it over your chocolate and stir it all up before pouring it into your tart shells.

Easy peasy, lemon squeezy. 

But no one will ever know - because they taste like they should have taken hours to make - and they look pretty impressive too. 

So let me share the recipe with you! >> 

Grain Free Vegan Peppermint Chocolate Tarts Recipe - gluten free, healthy, vegan, sugar free, grain free, paleo, clean eating recipe, nut free

Grain Free & Vegan Peppermint Chocolate Tarts Recipe
makes 10 tarts that are gluten free, vegan, nut free, grain free,
egg free, dairy free, clean eating friendly with paleo option

For the Tart Shells:
3/4 cup (85g) coconut flour (we recommend this one - also available here)
Pinch of salt
4 tbsp (60g) coconut oil*
60ml (3 metric tbsp) maple syrup 

For the Filling: 
1 cup (170g) chopped chocolate (use a mix of milk and dark if you like a darker chocolate - or all milk chocolate if you prefer milk chocolate)
1/3 cup milk of your choice (we usually use almond milk)**
1/2 tsp peppermint extract 

For a Paleo Filling: 
Use the Chocolate Topping from this recipe and add 1/2 tsp mint extract
Use this recipe and decrease the coconut milk to 1/2 cup

Crushed candy canes, to top (if you're making this anytime other than Christmas, you could use peppermint candies or even fresh mint leaves if you like!)
  • Preheat your oven to 180C/355F. 
  • Grease 10 individual tart pans (we used ones that were about 1 1/2 inches) or 1 skinny rectangular tart pan with a removable base (like this one
  • In a food processor, pulse your coconut flour, cocoa powder, salt and coconut oil until combined. 
  • Add in your maple syrup and pulse until combined.
  • Take about a tablespoon of dough and fill each of your individual tart shells, pressing the dough out to cover the sides and base evenly. You don't want it to be too thick as you want to leave room for filling! If you're making a larger tart, do this with all of the dough instead. 
  • Once your dough is all pressed into your tins, place your tins (or tin) onto a baking tray and bake your tarts for 5-10 minutes or until firm to the touch. 
  • Allow your tarts to cool completely in their tins. 
  • Once your tarts have cooled, place your chopped chocolate in a small mixing bowl. 
  • Place your milk into a small saucepan and heat until it starts to bubble (don't boil your milk though!). Remove your milk from the heat and pour it over your chocolate. 
  • Stir your milk through the chocolate mix, allowing it to melt evenly. 
  • Once your chocolate is melted and mixed with your milk, add in your peppermint extract/essence and mix until combined.
  • Carefully spoon your chocolate mixture into your tart shells (keep them on the tray and in the tins so they're easier to move to the fridge), filling almost to the top (you want to leave yourself a little bit of room so they don't spill over!). 
  • Once all of your tart shells are filled with the chocolate mix, place your tray with the tart shells into the fridge to chill. 
  • Once your chocolate just starts to set, sprinkle over crushed candy canes (if desired) and then continue chilling your tarts until the chocolate filling is firm.
  • Enjoy cold and keep your tarts in the fridge in an airtight container for up to a week. 

*I've made this with solid coconut oil and almost liquid coconut oil (when it's summer in Australia) and have had success with both - so don't worry too much! 
**If you want a filling that's not so firm, up the milk to 1/2 cup - this is only for individual tarts though as it will make it very hard to make even slices out of a larger tart. 

But tell me, 
Are you a fellow chocoholic? 
What's your go-to dessert? 
At home on a regular day, it's ALWAYS chocolate for me (90% lindt for me, milk chocolate for Jesse) - but if we're entertaining or with friends, I'll usually make some kind of chocolatey baked good. 

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