Ingredients
Scale
Crust
- 1 1/2 cup Blanched Almond Flour
- 1/4 cup Cacao (a more antioxidant-rich version of cocoa)
- 1/4 cup Coconut Oil, melted (+ more for greasing pan)
- 1 tbsp 100% Pure Maple Syrup
- A Pinch of Salt
Ice Cream Filling
- 1 14-oz can Full-Fat Coconut Milk
- 1 cup Raw Cashews, soaked 4 hours
- 1/3 cup Honey
- 1/2 tsp Vanilla Extract
- A Pinch of Salt
- 1 cup Cup Fresh Mint Leaves
- 1 tbsp Water
- 1/2 cup Vegan, Sugar-Free Mini Chocolate Chips (I like Lily’s brand)
Instructions
Crust
- Grease a 9-inch tart pan with coconut oil and set aside (a pie pan will also work)
- Combine all ingredients in a bowl and stir until well mixed
- Press evenly into pan and set aside until ready for filling (I put mine in the fridge)
Ice Cream Filling
- Combine first 5 ingredients (through salt) in a food processor or powerful blender until very smooth (be patient – this could take several minutes). Pour into a bowl, reserving ¼ Cup of liquid
- Combine remaining ¼ Cup of liquid with Mint and Water. Blend until well puréed and then strain
- Mix in strained mint into coconut mixture and chill 2 hours (or until very cold)*
- Pour into prepared ice cream maker and follow manufacturer’s instructions for soft-serve ice cream
- Once ice cream is ready, mix in chocolate chips and pour into prepared tart pan. Freeze 2-3 hours or until firm
- Finish with desired toppings and serve!**
Notes
Optional Toppings
Coconut Whipped Cream
Drizzled Chocolate Sauce: melt some chocolate chips with a little coconut oil until desired consistency and drizzle to your liking
Fresh Mint Sprigs
*Note 1: If you like a stronger mint flavor, add in peppermint extract a half teaspoon at a time until desired flavor is achieved. Please be careful, though, as it tastes stronger once frozen!
**Note 2: To remove tart shell from base, I fill a rimmed baking sheet with warm water and sit tart in the water until just warmed enough to detach.
- Category: Dessert
- Diet: Vegan