No Bake Chocolate-Mint Fudge Tartlets


By the time I got to making these tartlets, my chocolate chunk stash was low. So I made a super-small batch, half of this recipe, yielding just 3 little tartlets. I’ve doubled the batch here to make at least a few more (since they are consumed so quickly!) but feel free to double or even quadruple this recipe.

Dairy-Free Chocolate Mint Fudge Cookie Tartlets

No Bake Chocolate-Mint Fudge Tartlets
Prep time
Total time
Serves: 6 little tarts
  • ½ Cup Crushed Chocolate Cookies (I used 2 Enjoy Life Double Chocolate Crunchy Cookies)
  • 2 Tablespoons Chocolate Chunks or Chips, melted (again, I used Enjoy Life)
  • ¼ Cup Chocolate Chunks or Chips, melted (separate from the chocolate above)
  • 2 Tablespoons (Full Fat) Canned Coconut Milk
  • ⅛ to ¼ Teaspoon Peppermint Extract
  1. Combine the crushed cookies and the 2 tablespoons of chocolate (now melted) and press the mixture into 6 little tart pans. I used silicone peanut butter cup molds, but you could also use mini muffin tins. As you can tell from my picture below, these don’t need to look perfect to work and to taste good.
  2. Combine the ¼ cup of chocolate (now melted) with the coconut milk and extract, adjusting the amount of extract to your tastes.
  3. Pour the fudgy filling evenly in the cookie crusts, and chill until the middles set up. This took just 15 minutes in the freezer.
  4. Pop them out and eat!
This Recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, and Soy-Free.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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