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Chocolate Mint Julep Tart (vegan)

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I came up with this recipe for the yearly Derby Day party we have at my house. I usually forgo eating the traditional Derby Day desserts like Derby Pie because they are made with dairy and gluten. This year we were joined by my roommates brother who is vegan, so I figured I’d come up with a fun dessert that the both of us can enjoy. The tart turned out to be a great success among our vegan and non-vegan guests alike!

Further Food Commentary:

Raw desserts can be nutrient-dense and ultra-satisfying, and a little goes a long way. This rich pie relies on coconut milk and coconut oil, which are both rich sources of medium-chain triglycerides, a type of fat that is easier for the body to readily digest and absorb - which means it's more likely to be used for energy right away than stored as fat. Raw honey is a mineral-rich sweetener that has antimicrobial and antibacterial properties, and cocoa-powder is full of antioxidants. Using hazelnuts as the base of the crust provides more "good" omega-3 fats, fiber and protein than traditional refined flour. Adding in peppermint not only livens up the pie, it enhances digestion as well.

One thing to note with raw desserts is that they aren't a 1:1 swap for more conventional desserts. Along with nutrient density comes caloric density when it comes to nut and coconut-based desserts. A single piece can range between 500-1000 calories, depending on the size. The good news is that they are often richer and more satiating than their conventional counterparts, so enjoy your slice slowly and mindfully and you sure to be 150% satisfied.

By Casey Giltner, Nutritionist
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Chocolate Mint Julep Tart (vegan)

Stars ( Reviews)

  • Prep Time:35 minutes
  • Cook Time:2 hours and 10 minutes
  • Servings: 10

Ingredients

For the Crust:

1 ½ cups raw hazelnuts
½ cup dutch processed cocoa powder
¼ cup coconut oil (melted)
6 Medjool dates (pitted, chopped)
¼ teaspoon salt

For the Filling:

2 cans full fat coconut milk, refrigerated overnight. (The cream in the milk will raise to the top of the can and solidify so that you can scoop it out for this recipe. The coconut water will be separated on the bottom and can be saved for smoothies!)
2/3 cup dutch processed cocoa powder
¼ cup + 2 tablespoons raw honey
½ teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon peppermint extract
2 tablespoons bourbon (optional)

For the Coconut whipped cream:

1 can full fat coconut milk (refrigerated overnight)
1 teaspoon vanilla bean paste or vanilla extract
2 tablespoons sugar or raw honey
1 egg white
1 tablespoon water
1/2 teaspoon sugar
4-5 mint leaves 

Instructions

For the pie crust:

  1. Preheat your oven to 350 degrees F.
  2. Place the hazelnuts on a baking sheet and toast in the oven until browned, about 6-8 minutes. Make sure to watch the hazelnuts closely as their high oil content will let them burn easily.
  3. Let the hazelnuts cool. If you prefer to make this tart completely raw, then skip this step.
  4. While the hazelnuts are in the oven,  pour hot water over medjool dates and let soak for a 10 minutes.
  5. Once soaked, drain the dates and mash them into a paste with a fork. Set aside.
  6. Once the hazelnuts have cooled, place them in a food processor with the cocoa powder and pulse until the hazelnuts are ground.
  7. Add the melted coconut oil and pulse until combined.
  8. Then add the date paste and salt, process until combined and smooth.
  9. Grease your tart form with some melted coconut oil. Press the crust mixture into your tart form, making sure the crust is even.

For the filling:

  1. Scoop the coconut cream out of the can.
  2. Place the coconut cream in a bowl and beat with an electric mixer until the cream is a smooth and fluffy whipped cream consistency.
  3. Next add the cocoa powder, honey, vanilla and salt and whisk on medium until combined. Make sure there are no lumps in your filling.
  4. Stir in the peppermint extract and bourbon.
  5. Pour the filling into your tart form and smooth out with a spatula.
  6. Place your filled tart form into the refrigerator to set. This will take about 2 hours.

For the whipped coconut cream:

  1. As with the filling, place the coconut cream in a bowl and whisk with an electric mixture until smooth and fluffy.
  2. Add the vanilla and sweetener of choice and whip until well incorporated. The cream will be stiffer than dairy whipped cream so don’t be alarmed!

For the sugared mint leaves:

  1. Mix the egg white with about a tablespoon of water to thin it out.
  2. Use a pastry brush to cover the top side of the mint leaves and then sprinkle with sugar.
  3. Place the sugared mint leaves on a baking rack to dry.
For the pie crust: Preheat your oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until browned, about 6-8 minutes. Make sure to watch the hazelnuts closely as their high oil content will let them burn easily. Let the hazelnuts cool. If you prefer to make this tart completely raw, then skip this step. While the hazelnuts are in the oven,  pour hot water over medjool dates and let soak for a 10 minutes. Once soaked, drain the dates and mash them into a paste with a fork. Set aside. Once the hazelnuts have cooled, place them in a food processor with the cocoa powder and pulse until the hazelnuts are ground. Add the melted coconut oil and pulse until combined. Then add the date paste and salt, process until combined and smooth. Grease your tart form with some melted coconut oil. Press the crust mixture into your tart form, making sure the crust is even. For the filling: Scoop the coconut cream out of the can. Place the coconut cream in a bowl and beat with an electric mixer until the cream is a smooth and fluffy whipped cream consistency. Next add the cocoa powder, honey, vanilla and salt and whisk on medium until combined. Make sure there are no lumps in your filling. Stir in the peppermint extract and bourbon. Pour the filling into your tart form and smooth out with a spatula. Place your filled tart form into the refrigerator to set. This will take about 2 hours. For the whipped coconut cream: As with the filling, place the coconut cream in a bowl and whisk with an electric mixture until smooth and fluffy. Add the vanilla and sweetener of choice and whip until well incorporated. The cream will be stiffer than dairy whipped cream so don’t be alarmed! For the sugared mint leaves: Mix the egg white with about a tablespoon of water to thin it out. Use a pastry brush to cover the top side of the mint leaves and then sprinkle with sugar. Place the sugared mint leaves on a baking rack to dry.

Nutrition Information

Per Serving:  Calories: 241; Total Fat: 13g; Saturated Fat: 10g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 136mg; Potassium: 362mg; Carbohydrate: 37g; Fiber: 6g; Sugar: 24g; Protein: 3g


Nutrition Bonus:  Iron:12%

 

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