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Raw chocolate and peppermint tarts

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Australian couple living full time in our van ** Vinny_the_van_diesel. After a year of slow van building while both working full time in hospitality we were due to hit the road and follow our dreams just as covid-19 decided to make an appearance! After a few months of lockdown this chef (sarahkai) and barista (sam) decided to take a leap of faith ! Here we are, living our dreams, having a fish, cooking up a storm, exploring our home land with love in our hearts and adventurous souls. Sarahkai and her serious interest in all the nutrients, adaptogens, suppliments and healing after surviving cancer during childhood. And Sam with a flare for bush craft, fishing and mountain biking. We are sure to get your taste buds titillating and feet itching. So jump on in and come along with us exploring the land down under! Check us out on Insta Vinny_the_van_diesel ?

This recipe is vegan, and uses all raw natural ingredients. A fabulous recipe from our featured @vinny_the_van_diesel, read their feature right here!

Vegan chocolate peppermint tarts

Raw chocolate and peppermint tarts

Vegan, Vegetarian
These indulgent yet super healthy sweet treats are so easy to make. Even better they are vegan, which means no-one has to miss out on these tasty treats.
5 from 1 vote
Prep Time 8 hours
Cook Time 2 minutes
Chilling time 8 hours
Total Time 16 hours 2 minutes
Course Dessert
Servings 6
Diet Vegan, Vegetarian



  • 3/4 cup Desiccated coconut
  • 1/4 cup Pepita seeds
  • 1/4 cup Cashew
  • 5.5 tbsp Coconut oil
  • 3 tbsp Rice malt syrup/ or maple
  • 2 tbsp Raw Cacao powder
  • 1/2 cup Sunflower seeds
  • 1/2 cup Dates
  • 3 Dark Cacao butter
  • 2 drop Peppermint food grade essential oil


  • Soak sunflower seeds and dates separately overnight at room temp.
  • Blend cashews and Pepitas till ground and add desicated coconut and 1 tblspn raw cacao powder. 3.5 tblspn coconut oil and 2 tblspn rice malt syrup.
  • Smoosh together with your hands with a pinch of salt and press into tart moulds or line a tray (to make into a slice)
  • Set in fridge Blend together drained sunflower seeds, 1 Tablespn raw cacao powder and drained soaked dates (adding one tablespoon of date soaking liquid)
  • Over a double boiler slowly melt coconut oil, cacao butter, rice malt syrup and 2 Tblspn coconut oil.
  • Blend into date mixture and add 2 drops of peppermint oil. Layer onto the set base mixture and set in fridge over night.


Calories: 357kcalCarbohydrates: 25gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 14mgPotassium: 293mgFiber: 5gSugar: 15gVitamin A: 7IUVitamin C: 1mgCalcium: 29mgIron: 2mg
Keyword cheesecake, chocolate, dessert, Easy, raw, vegan
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