Sometimes, life requires difficult decisions. We have all been there. It may be a choice about a relationship. Work. Where to live. Whether to say yes (or no). A medical issue.
Sometimes the decisions are simpler, but feel equally challenging. What to wear. Which To Do list task to tackle. Whether to return that phone call. What to make for
Christmas lunch. Whether to get up and run, or stay in bed for another hour.
Decisions are hard because you have to choose. There is the possibility of regretting the choice. You can't live in two countries at once. You can't sleep in
and run. You have to pick an option and see it out.
For this dessert, there are no difficult decisions. I have dealt with them already. When faced with the choice of real mint or peppermint extract, I elected to make the recipe two ways, trying both options out. My taste testing may help you to decide which variety you prefer, but if you are like me and can't decide - make both. It's easy.
Whether using real mint or extract, the chocolate filling is silky smooth. It can be stored in the fridge and is soft enough to cut through with a spoon, while being firm enough to hold together and provide a rich, fudgey tart. The creaminess comes from avocado (of course) and the smooth filling is offset by the dense, nutty base.
The version with peppermint extract is minty in the way that candy canes are. Strong, intense, tasting a bit like Christmas. The version with real mint is a little more grown up, but also subtler in flavour. The mint comes through gradually. It is almost an after-taste.
I liked them both, and this is one experience where I am pleased not to have to choose. I can have both. And so can you.
Chocolate mint tart, two ways
Vegan
Makes 2 small tarts, each of which serves 2 (4 serves in total)
Ingredients
Base
1/4 cup (~45g or 10 dates) pitted dates
1/2 cup (~90g) raw almonds
1/2 - 1 tsp water, as required
Filling
1 small-medium avocado (mine was 75g flesh, which would be about 1/2 of a large avocado)
2 tbsp coconut flour
3 tbsp good quality cocoa
3 tbsp unsweetened almond milk (or non-dairy milk of choice)
1 tbsp agave or maple syrup
30 drops liquid stevia (or an extra 1 tbsp agave / maple syrup)
Pinch salt
If making both varieties: 1 1/2 tsp peppermint extract and 12 fresh mint leaves
If making with peppermint extract only: 2 1/2 - 3 tsp peppermint extract
If making with fresh mint only: 24 fresh mint leaves
Method
Base
Roughly chop the dates and then combine the dates and almonds in a food processor and process until finely chopped and starting to clump together (several minutes). Add water gradually if needed, to bring the mixture together.
Line two small ramekin dishes with cling wrap and press half of the base mixture into each ramekin. Set aside.
Filling
In a clean food processor bowl, combine the avocado, coconut flour, cocoa, almond milk, sweeteners and salt. Process until smooth and the avocado is fully processed, scraping down the sides of the bowl occasionally.
If making both varieties: Remove half of the chocolate filling from the food processor and set aside. Add 1 1/2 tsp peppermint extract to the filling remaining in the food processor, and process briefly to combine. Transfer the mixture to one of the prepared ramekins.
Return the remaining chocolate filling to the food processor. Finely chop the mint leaves and add to the food processor; process briefly to combine. Transfer the mixture to the other prepared ramekin.
If you are making just one variety: Add the peppermint extract or finely chopped mint leaves to the chocolate mixture and process briefly to combine. Divide the chocolate mix between the two prepared ramekins.
Set in the refrigerator for approximately 4 hours, or in the freezer for approximately 1 hour. Store in the fridge.
I loved both of these, but should note that Mr Bite did not. He struggled to say exactly why, other than that they weren't quite sweet enough. He also disliked the base, which is to be expected when considering that he doesn't like nuts. I suspect he may have detected the stevia in the filling but not know what the flavour in question was. So - if you like semi-sweet desserts made with natural ingredients, I suspect you will enjoy these as much as I did. If you are used to commercial pies and tarts, you may need to add more sugar or go with a different sort of recipe.
As for my preference? I think I preferred the real mint filling just slightly. Would I still make both varieties next time? It is entirely likely.
Have you been faced with any difficult decisions lately?
If you were to pick, would you go with peppermint extract or real mint when making mint desserts?
Submitted to Ricki's Wellness Weekend 20th - 24th December 2012.
