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Choc Mint Tart

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My Dad is a big fan of traditions. Traditions big and traditions small, he is certainly not one for change!

His entire day is made of little traditions. If these ways remain undisturbed he is the most easygoing, happy to help bloke that you will meet.

If, however, something untoward happens that disrupts his daily rhythm, the air in the room will quickly thicken and his demeanour instantly transforms.

When I was kid, living at home, Dad rose at the same time each day. Put his socks on while sitting in the same chair in the same place. He ate the same breakfast out of the same bowl, with the same spoon and the same accompanying cup of tea, day after day after day.

Each morning he went to the same shop, bought the same paper and the same bottle of juice.

Each evening he arrived home at the same time, caught up with the same mates and sat in the same spot at the table and on the couch.

To this day and for as long as I can remember he has had himself a choc mint something or other before retiring each night.

When everything is in place all is well.

But on the rare occasions that Dad opened the fridge and found that he had somehow failed to replenish his choc mint supply he was not a happy man. The laughter and jokes that would typically fill our lounge room were replaced with a heavy silence.

We often laugh that as kids our Dad never really got cross over anything much at all, unless we touched his choc mint, and to be honest, we were seldom brave enough to do that.

There is no room for dark moods on holidays, so whenever Dad comes to stay I make sure his little traditions can remain in place. I make sure there is plenty of choc mint hiding in our fridge.

Choc Mint Tart


  • 2 cups desiccated coconut
  • 2 tablespoons honey
  • 2 tablespoons cacao or cocoa


  • flesh of 2 ripe avocados
  • 2 tablespoons coconut oil
  • 3 tablespoons honey
  • 1 teaspoon natural peppermint extract
  • top (optional)
  • 30 grams dark chocolate, melted
  1. Place the base ingredients into your food processor and pulse at high speed until the mixture resembles a sticky crumb.
  2. Press the mixture firmly into the base of an 18cm spring form pan.
  3. Place in the freezer to set.
  4. To make the filling place the avocados and coconut oil into your food processor and blend at low to medium speed until the mixture is becoming quite smooth. Add the honey, blend again at medium speed. Your mixture should be fairly smooth by now. Mix in the peppermint extract.
  5. Spoon the filling over the base, level the top with the back of a spoon and return the tart to the freezer for 2 hours.
  6. Remove from the freezer. Use a teaspoon to drizzle over the melted chocolate. Serve. Eat. Enjoy.

Or, if you are not wanting to serve immediately, cut the choc drizzled slice into servings and return the tart to the freezer. Remove from the freezer 10 – 20 minutes prior to serving. It keeps really well and is a great dessert to make in advance or to store in the freezer and have on hand whenever you feel like a choc mint hit.


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