Chocolate Mint Fudge Tartlets (No Bake!)
Prep time
Total time
These little two-bite tarts are a delicious hand-held delivery system for fudgy goodness. Please note that the Prep time does not include the brief chilling time.
Serves: 6 fudge tartlets
  1. Melt the 2 tablespoons of chocolate chips in a medium bowl. I microwave on HIGH for 1 minute and whisk thoroughly. If needed, heat in additional 15 second intervals, whisking in between, just until melted. Do not overheat.
  2. Stir the cookie crumbs into the melted chocolate until thoroughly combined.
  3. Divide the cookie crumb mixture between 12 silicone mini muffin cups or lined mini muffin cups. Press the mixture into the bottoms and up the sides as evenly as possible. See my tips in the post above.
  4. Melt the remaining ½ cup of chocolate in a small bowl. Do not overheat it. Whisk in the coconut milk and extract, to taste. I use Simply Organic for the extract, which is intense, so I use the lesser amount.
  5. Pour the chocolate-mint filling into the cookie crusts and even out.
  6. Freeze for 15 to 20 minutes. Pop out and enjoy! Store leftovers in a covered container in the refrigerator for up to 1 week or freeze to nosh on even later.
*I recommend using a spice grinder (I use this) or small food processor to make very fine crumbs. But if needed, you can pound the cookies in a plastic bag with a mallet.

**Use good quality coconut milk that thickens when chilled (see my quick guide and video here). If it doesn't, your filling will be a bit too soft. If you only have lite coconut milk on hand, reduce the amount to 2 tablespoons. For coconut-free, swap in ¼ cup pureed avocado or 2 tablespoons dairy-free milk beverage of your choice.
Recipe by Go Dairy Free at