Rich, creamy, and dairy-free decadence straight from the garden. If you’ve ever wondered what to do with an abundance of ripe avocados, this Avocado Chocolate Tart is the answer. It’s rich, silky, and deeply chocolatey—yet made with simple, wholesome ingredients. Best of all, it’s quick to prepare, doesn’t require any complicated steps, and feels like something straight out of a fancy café.
This is one of my go-to dessert creations whenever avocados are in season. The creamy avocado filling pairs beautifully with a nutty, chocolate-infused base, while the candied mint leaves and fresh strawberries add balance, brightness, and a little garden-to-plate magic.
Whether you’re looking for a showstopper dessert for guests or just want something rich and indulgent for yourself, this tart is a winner.
Why Avocados Make the Perfect Dessert
What makes this tart extra special is the use of avocados, not just as a healthy substitute, but as a creamy, indulgent base that rivals any traditional custard or ganache. Avocados are packed with healthy fats, fiber, and essential nutrients. The natural creaminess of ripe avocados blends beautifully with dark chocolate, creating a smooth, luscious texture without the need for cream or butter. It’s a great way to sneak more whole foods into your diet while still treating yourself. Plus, using seasonal produce like homegrown avocados makes this dessert even more rewarding, connecting what’s on your plate to what’s growing in your garden.
Avocado Chocolate Tart with Candied Mint Leaves
Prep Time: 6 hours
Cook Time: 15 minutes
Additional Time: 45 minutes
Total Time: 6 hours
Ingredients
Chocolate base
2 1/2 cups (225g) walnuts (or any nut/seed)
1 1/2 cups pitted dates soaked*
Pinch salt
3 TBSP Cocoa powder
Filling
3 ripe Avocados
4 tsp maple syrup or brown sugar
120grams dark melting chocolate
pinch salt
1/4 cup oat milk (or milk of choice)
Optional strawberries to garnish
Candied Mint Leaves
10 + Mint leaves
1 Egg White or Aquafaba (chickpea water)
Caster sugar to sprinkle
Instructions
MINT LEAVES - Prepare the candied mint leaves ahead of baking for at least 6 hours (ideally the night before).
Whisk egg white until frothy.
Prepare a tray with baking paper. Lightly coat the mint leaves in egg white by dipping them in and wiping off excess on the edge of the bowl.
Sprinkle both sides with sugar and place on the baking paper tray.
Allow to rest at room temperature for 6 hours + or overnight. I stored them in my dehydrator (switched off) to keep any bugs off. Store in an airtight container and use within a day or two.
BASE:Soak the dates in a bowl with hot water for 1 hour prior to starting.
Blitz the nuts in a food processor or similar until a fine crumble.
Add in drained dates, salt, and cocoa, and blitz to combine. The mix should be moist enough to hold shape in your hands and not fall apart.
Press base mix into a greased 25cm tart pan.
Bake at 160 degrees for 15 minutes or until edges start to brown.
Remove and allow to cool. Remove from the tray when half cooled and place on the serving dish.
FILLING - Scoop avocado flesh out into a mixer and add the maple syrup, salt, and milk. Blitz to combine and there are no chunks of avocado left.
Melt chocolate over a double boiler (place a saucepan of water on the stove and add the chocolate to a second pot sitting on top).
Pour melted chocolate into the avocado mix and continue to mix until combined.
Spread filling into the cooled base and top with fresh strawberries, candied mint leaves, and edible flowers.
Finishing Touches
Top your avocado chocolate tart with sliced fresh strawberries, candied mint leaves, and a few edible flowers if you have them. The combination of textures and colours not only makes this tart visually stunning, but also elevates the flavours to something truly special.
Celebration of Seasonal Abundance
This avocado chocolate tart is a celebration of seasonal abundance and simple ingredients. It’s a beautiful example of how your garden can inspire decadent, nutritious treats that impress without fuss. Whether you’re growing avocados or simply want to try a plant-powered dessert, give this recipe a go.
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Add a little bit of flair to your desserts, baked treats, or cocktails with these sparkly, sweet candied mint leaves. They’re beautiful, easy to make, and add a delicate crunch with a refreshing minty finish. Perfect for when you want something a little special to top a cake, tart, pavlova, or even a fancy iced drink.
Mint on its own can sometimes be a little overpowering, but candying softens that intense bite while preserving all the aromatic freshness. The sugar balances the strength of the mint, leaving you with a light, sweet leaf that melts in your mouth and looks stunning as a garnish.
How to Make Candied Mint Leaves
All you need are a few fresh mint leaves, some egg white (or aquafaba for a vegan version), and a sprinkle of caster sugar. Simply coat each leaf in a bit of frothy egg white, dust with sugar on both sides, and let them dry for several hours until crisp. I like to leave mine on baking paper in a switched-off dehydrator or a warm, dry spot in the kitchen. They’re best made the night before and can be stored in an airtight container for a day or two.
Candied mint leaves are a great way to use up any extra mint growing in the garden, especially when it starts to take over. You can also try this method with other edible leaves like lemon balm or even tiny herb leaves for a twist.
They’re not just decorative—they’re delicious! Whether you’re topping an avocado chocolate tart, dressing up a fruit salad, or adding charm to a summer cocktail, these little leaves add a handmade, whimsical touch that’s sure to impress.
Candied Mint Leaves
Prep Time: 10 minutes
Additional Time: 6 hours
Total Time: 6 hours10 minutes
Sweet and minty these candied mint leaves are a delicious addition to decorate baking or cocktails.
Ingredients
10 + Mint leaves*
1 Egg White or Aquafaba (chickpea water)
Caster Sugar
Instructions
Whisk egg white until frothy.
Prepare a tray with baking paper.
Lightly coat the mint leaves in egg white by dipping them in and wiping off excess on the edge of the bowl.
Sprinkle both sides with sugar and place on the baking paper tray.
Allow to rest at room temperature for 6 hours + or overnight. I stored them in my dehydrator (switched off) to keep any bugs off.
Store in an airtight container and use within a day or two.
Notes
* Try with edible flowers or other herbs such as pineapple sage
Garden to Plate Magic
Candied mint leaves are a simple yet elegant way to elevate your homemade treats. With just a few ingredients and a bit of drying time, you can transform humble garden mint into a beautiful garnish that looks impressive and tastes delicious. Whether you’re making them for a special occasion or just to enjoy some creative time in the kitchen, they’re a fun way to celebrate what’s growing in your garden.
Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so that I can continue to provide you with free content.
Homemade Mint and Rosemary Sauce is so fresh and delicious. With just a few ingredients and fresh herbs from the garden, you can whip this flavour-packed sauce to serve with any Sunday Roast.
Mint and Rosemary Sauce
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Fresh and zingy Mint and Rosemary Sauce.
Ingredients
1 Cup chopped Mint Leaves (3-4 Sprigs)
1 TBSP Roughly Chopped Rosemary Leaves (1 Sprig)
1/4 cup White Wine Vinegar (or white vinegar)
2 TBSP Water
1 Pinch Sea Salt Flakes
2 tsp Raw Sugar
Instructions
Rinse off the Mint and Rosemary and remove the leaves from the stems. Roughly Chop.
In a saucepan add the vinegar and sugar. Heat until sugar is dissolved. Add the herbs and remaining ingredients and stir to combine.
Lightly blitz using a stick mixer or blender.
Serve hot or cold.
Notes
Store leftovers in the refrigerator in an airtight jar for 1 week.
Green salads are a staple part of the homegrown, garden-to-plate lifestyle so it is important to have some delicious recipes to keep things interesting! This green salad may be simple but it is packed full of flavour and nourishing garden greens.
Try this delicious mint sauce recipe to dress potatoes or roast veggies!
Rocket, Zucchini, Pea and Mint Green Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Simple and packed full of flavour this green salad is sure to impress!
Ingredients
3 cups of Rocket and mixed greens*
1/2 Zucchini
6-8 Sugar Snap Peas
5-6 Mint Leaves for serving
1/2 cup Mint Dressing (see recipe below)
Instructions
Add Rocket and Greens to a mixing bowl and drizzle with 1/2 the mint sauce. Mix lightly to coat.
Add greens to the Serving dish.
Using a wide peeler, peel long strips of zucchini lengthways. Add to mixing bowl and coat with a little extra dressing. Add on top of the salad mix.
Cut Peas in half-length ways and place them throughout the salad.
Place mint leaves throughout the salad and top with edible flowers. (I used Mint flowers and white Asselem). Drizzle over the remaining mint sauce to serve.
Notes
* Use seasonal salad greens such as Mizuno, Lettuce, Nasturtium, and Baby Spinach
Mint Sauce/ Dressing
Yield: 1/2 cup
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
1/2 cup Mint leaves (Spearmint or common mint)
1 tsp Lemon Juice
1 tsp ACV
1 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
2 Tbsp Water
Salt to season
1/2 tsp Honey
Instructions
Roughly chop up the Mint leaves and add to a Mortar and Pestle
Add in the remaining ingredients and grind to a combined dressing.
Taste and add more lemon, honey, or salt to balance if needed.
Mint (Mentha) is a classic staple herb to grow that provides your kitchen garden with an abundance of fragrance and flavour. Mint can be used for both sweet and savoury dishes as well as medicinal, cleaning products, teas, and more.
Mint can be very invasive so it is important to choose the right location to grow mint so that it doesn’t take over your garden. Below will be more tips on where and how to grow mint along with creative ways to use your abundant harvests!
Sunny Position 6rs. Contain the roots in a pot or container.
CARE
Water regularly.Protect from the harsh summer sun.
FERTILISE
Feed with compost and with liquid seaweed fertiliser.
PESTS
Slaters, slugs, snails, green caterpillar, aphids. Rust.
HARVEST
Trim regularly. Harvest in the mornings.
REPRODUCE
Mint grows quickly from cuttings or dividing the plant up.
Why Grow Mint?
Mint is refreshing and packed full of flavour. Below are just a few of the amazing reasons to grow mint at home.
Here are some of the many reasons to grow Mint:
Easy to grow
Low maintenance / hard to kill
Flavour Teas or drinks
Natural insect spray
Aids in digestion
Calming qualities
Rich in vitamin A
High in anti-oxidants
Aid in upset stomachs
Nutrient-dense
Easy to propagate
Flowers for the bees
Condiments, dressings and dips
Popular Mint Varieties
‘Peppermint’ – Classic mint variety. Sharp flavour. Often larger leaves. Great for sweets, cocktails, teas and scented products.
‘Spearmint’ – Popular mint variety. Rounded leaves. Great for Roasts, sauces, teas, baking and fresh in salads.
‘Chocolate Mint‘ – Fun flavoured mint to grow with a mild chocolate flavour. Dark reddish tinted leaves and stems.
‘Morrocan Mint‘ – Fragrant mint with subtle spiced flavour. Great for roasts, salads and teas.
‘Grapefruit Mint’ – Fresh with Grapefruit notes. Summer drinks, salads, teas, cocktails and dressings.
‘Varigated Applemint‘ –Small green and white variegated leaves. Slight fluffy leaves. Sweet apple flavour. Gret for drinks and salads.
‘Ginger Mint’ – Fresh and vibrant flavour. Great for teas, salads and dressings.
‘Berries and Cream’ – Sweet berry notes. Great for desserts, teas and cocktails.
When to Plant Mint
To start off growing Mint it can be best to plant in Spring after the last frost. Mint will do well all year round in most moderate climates.
How to Grow Mint
Choose a sunny location.
BE AWARE – Mint sends out runners under the soil and can become invasive quickly. It is always advised to grow mint in a pot or container. A repurposed garden such as a wheelbarrow also works well!
Mint will grow in nearly any soil but it’s always good to add fresh compost. Ensure the soil is free-draining so that the roots do not get waterlogged.
Protect mint from the harsh summer sun and keep well watered in hot weather.
Trimming the mint regularly will help it stay low and bushy.
Care/ Maintenance
Mint can become root bound in containers quickly so if it starts to look sad it may need to be split up and divided to allow more room for the roots.
Feed with liquid seaweed or homemade fertilizers to help add nutrients into the contained space.
Pests / Disease
Slugs and snails may eat young seedlings. Use natural pest management. Aphids can also be an issue on young shoots. Dip them in soapy water. Green caterpillars can be a problem in summer and are hard to see against the green leaves.
How/ When to Harvest
Use sharp snippers or scissors and cut the tops off regularly. This will stop the plants from getting too leggy and stay low and bushy. Harvest Mint and herbs first thing in the morning when they are hydrated and full of life. You can keep them in a jar of water until you are ready to use.
Reproducing
The best way to reproduce Mint is to take cuttings or pull up a section with roots already attached. This will start growing immediately.
Cooking and Using Mint
Mint is a great flavour enhancing herb for many different dishes.
