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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Chocolate Mint Fudge Tartlets (No Bake, 4-Ingredient, 2-Bite Treats!)

    Chocolate Mint Fudge Tartlets (No Bake, 4-Ingredient, 2-Bite Treats!)

    29
    By Alisa Fleming on February 16, 2017 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    I first made these little fudge tartlets several summers ago, when I had a serious chocolate craving. The recipe popped up again when I was looking for a quick treat to whip up for Tony on Valentine’s Day. Since he already devoured every last Chocolate Chunky Monkey Cookie, we were left without a sweet to enjoy on the actual holiday! Fortunately, these were super-easy to make, and it gave me the chance to take new photos of the recipe.

    Two-Bite Chocolate Mint Fudge Tartlets Recipe - no bake, dairy-free, gluten-free, vegan and allergy-friendly

    These little fudge tartlets are really a year-round treat. Of course, they’re a great chocolate gift for Valentine’s Day, Mother’s Day or Father’s Day. But they’re also a delicious no-bake sweet for summer. You can stay with the cool minty theme, or swap in vanilla or orange extract. However, in winter I’d stick with the seasonal peppermint flavor, as these are perfectly-sized for holiday parties.

    When made with the ingredients that I’ve linked to, these two-bite fudge tartlets are also top food allergy-friendly. So you can most likely share them with gluten-free, vegan, and food allergic chocoholics, too!

    Two-Bite Chocolate Mint Fudge Tartlets Recipe - no bake, dairy-free, gluten-free, vegan and allergy-friendly

    Mini Chocolate Crust Tips

    Pressing crusts into mini cupcake liners can be tricky. For the easiest execution, I use individual silicone mini muffin molds. They’re great for making mini cupcakes and dairy-free peanut butter cups, too!

    For the tartlets, just drop a spoonful of the crumb mixture into each mold and press it into the bottoms and lightly up the sides. Then pick up the mold and use your thumb, rotating the mold as you go, to easily press the crumb mixture up the sides. You’ll quickly get the hang of it!

    Two-Bite Chocolate Mint Fudge Tartlets Recipe - no bake, dairy-free, gluten-free, vegan and allergy-friendly

    Reader Raves

    The Decadent Vegan already whipped these up, with slight modifications, and shared her version online!

    Special Diet Notes: Chocolate Mint Fudge Tartlets

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

    Chocolate Mint Fudge Tartlets (No Bake!)
     
    Print
    Prep time
    15 mins
    Total time
    15 mins
     
    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.
    Author: Alisa Fleming
    Serves: 6 fudge tartlets
    Ingredients
    • 1 cup ground dairy-free crunchy chocolate cookies* (I used 10 of these)
    • 2 tablespoons + ½ cup dairy-free chocolate chips, divided
    • ¼ cup coconut milk** (regular, full fat)
    • ¼ to ½ teaspoon peppermint extract
    Instructions
    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.
    Notes
    *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.
    3.5.3226
    Two-Bite Chocolate Mint Fudge Tartlets Recipe - no bake, dairy-free, gluten-free, vegan and allergy-friendly

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    29 Comments

    1. Janet Paula on March 9, 2019 2:32 pm

      What can be substituted for the crunchy Chocolate Cookies? Thank you.

      Reply
      • Alisa Fleming on March 9, 2019 3:00 pm

        If you aren’t looking for a chocolate crust, you can sub any dairy-free crunchy cookies or grahams.

        Reply
    2. Pingback: Vegan Chocolate Fudge Recipe: Easy Melt-in-Your-Mouth Bliss

    3. Pingback: Easiest Dairy-Free Fudge Recipe (Vegan & Allergy-friendly)

    4. Pingback: Peppermint Fudge Cookie Bites « Vegan Baking Up High

    5. Gluten Free With Emily on February 19, 2017 7:39 am

      Yum Yum Yum! I already have cookie crumbles in the freezer so this recipe would another great thing to do with them!

      Reply
      • Alisa Fleming on February 19, 2017 9:25 am

        Cookie crumble in the freezer? My kind of house 🙂

        Reply
    6. Linda on February 18, 2017 10:08 am

      The ingredients list says “½ cup dairy-free chocolate chips,” but then the instructions say “the remaining ¼ cup of chocolate.” So, how much chocolate chips are needed?

      Reply
      • Alisa Fleming on February 18, 2017 11:49 am

        Oops, sorry Linda! I doubled the batch this time but forgot to fix the instructions. It’s 1/2 cup. Updating it now …

        Reply
        • Linda on February 19, 2017 1:09 pm

          Hi Alisa. They sounded too good not to make and share. I adapted them slightly, and here’s my version: https://veganbakinguphigh.wordpress.com/

          Reply
          • Alisa Fleming on February 24, 2017 10:54 am

            That’s awesome and your version looks great Linda! Thank you for sharing.

            Reply
    7. Julie @ Running in a Skirt on February 18, 2017 6:27 am

      Ohhh give me all the fun chocolate tarts and no one gets hurt! :-))) These look so delish!

      Reply
      • Alisa Fleming on February 24, 2017 11:07 am

        I’ll remember not to get between you and your chocolate Julie 🙂

        Reply
    8. Jessica @Nutritioulicious on February 18, 2017 4:54 am

      These are adorable! They look super fudgy too!

      Reply
      • Alisa Fleming on February 24, 2017 11:07 am

        They are SUPER fudgy 🙂

        Reply
    9. Sarah on February 17, 2017 9:03 pm

      Love these! With Thin Mint cookies this time of year and the cold temps we’re still in a mint mood, especially when chocolate is evolved and these look absolutely amazing!

      Reply
      • Alisa Fleming on February 24, 2017 11:08 am

        Yes, and mint is a St. Patrick’s Day flavor, right? 🙂 I like mint for its cooling affect in summer, too!

        Reply
    10. Sarah on February 17, 2017 6:46 pm

      I couldn’t love these more! My family would and will devour these, on my list to make. Thank you for sharing!

      Reply
      • Alisa Fleming on February 24, 2017 11:08 am

        Enjoy them Sarah!

        Reply
    11. amanda -runtothefinish on February 17, 2017 10:34 am

      ohhhh I just bought one of the hail mary versions of this yesterday for the first time, totally love the recipe cause that sucker was WAY TOO MUCH money

      Reply
      • Alisa Fleming on February 24, 2017 11:08 am

        Oh I know what you mean! We also devour those things way too fast considering how dense they are!

        Reply
    12. Chrystal @ Gluten-Free Palate on February 17, 2017 8:34 am

      They look so FUDGEY!!! I can’t wait to make these.

      Reply
      • Alisa Fleming on February 24, 2017 11:09 am

        They are seriously Fudgy! And you really can’t go wrong with chocolate in chocolate, bound by chocolate. 🙂

        Reply
    13. Sonali- The Foodie Physician on February 17, 2017 8:34 am

      I love these adorable tartlets! You can’t go wrong with chocolate and mint. Can I eat the whole tray please? 🙂

      Reply
      • Alisa Fleming on February 24, 2017 11:09 am

        I’ll make a tray just for you Sonali 🙂

        Reply
    14. Chandice Probst on February 16, 2017 1:09 pm

      These look so delicious Alisa! They are darling too…

      Reply
      • Alisa Fleming on February 24, 2017 11:09 am

        Thank you Chandice!

        Reply
    15. Sarah Hatfield on February 16, 2017 8:58 am

      These look so good! Like a mint meltaway in a cookie shell. I might have to go get some Enjoy Life chocolate cookies today….

      Reply
      • Alisa Fleming on February 16, 2017 9:32 am

        Mmm, yep, quite a bit like that really. And who needs shortening or margarine when you’ve got more chocolate to make that shell firm? 🙂

        Reply

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