Spoiler alert: This vegan summer berry mint chocolate galette recipe is probably the most complicated thing I’ve ever shared on the blog or made in real life. But I promise you, it is 100% worth the effort.
If you’re not sure what galettes are, they’re basically free-form pies i.e. they’re pies that don’t need to be made in a pie tin. I’ve wanted to try making a galette since Leah shared this rosemary orange galette for our citrus roundup but I kept putting it off.
Luckily, this month’s Recipe Redux theme gave me the perfect opportunity to finally do it.
June Theme: Celebrate a ReDuxer!
For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs.
I chose to use Leah’s galette recipe as my inspiration for a couple reasons. First, galettes sound/look amazing. And second, Leah’s flavour combos always astound me. I would never think to pair things like camomile + maple or ginger + rhubarb. But when Leah does it, it just works.
So today, I’m channeling my inner Leah with this summer berry mint chocolate galette recipe. Berry mint chocolate may not be the most ‘out-there’ combo but you gotta start somewhere, right?
Summer Berry Mint Chocolate Galette
Despite my disclaimer/spoiler above these galettes aren’t actually that hard to make. If you’re used to making pies, then these would probably be no problem for you. But if you’re like me and have never made a pie from scratch, (or otherwise) then expect some mild frustration at first.
There are three parts to this summer berry mint chocolate galette recipe:
1. The vegan pie crust: At first, I attempted a mint chocolate crust which was a giant, odd-tasting disaster. So the second time around I went with a plain old coconut oil pie crust. The dough was very forgiving and didn’t result in a hard AF crust when I aded extra flour while rolling it out. Always a plus.
2. The mint chocolate ganache: This mint chocolate ganache was my alternative to that odd tasting mint chocolate crust. It’s super easy to make and only calls for three ingredients: coconut cream, mint extract and chocolate chips.
3. The summer berry filling: This is literally the easiest part of this galette recipe. All you need are four ingredients: a little lemon juice, mint leaves coconut sugar and summer berries of choice. I used blueberries and strawberries cuz that’s what I had on hand but if you like raspberries, (I don’t) they’d probably pair well with the chocolate.
And that’s it. This one might take a little extra elbow grease than my usual simple AF recipes but like I said, it’s totally worth it. I mean, what’s not to love about a summer berry mint chocolate galette that has a flaky crust and is perfectly sweet, slightly minty, super chocolatey and filled with juicy summer berries?
If you make this berry chocolate galette, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag me @ExSloth on Instagram!
- ½ cup coconut cream from a can of full fat coconut milk, refrigerated overnight
- ½ - ¾ cup semi sweet chocolate chips
- ¼ tsp mint extract
- 1¾ cup spelt flour + more for flouring surface
- 2 tbsp coconut sugar + extra for sprinkling
- ½ tsp salt
- 7 tbsp coconut oil, cold
- ¼ cup ice cold water
- ½ cup strawberries, chopped
- ½ cup blueberries
- 1 - 2 tbsp coconut sugar
- a squeeze of lemon juice
- 2 - 3 fresh mint leaves, finely chopped
- Add ½ cup chocolate chips to a small heat-proof bowl and set aside
- Scoop ½ cup of coconut cream from the can of coconut milk and put it into a small saucepan. Reserve the rest for another use
- Heat the coconut cream over medium-low heat until it just starts to bubble
- Pour the warm coconut cream over the chocolate chips, add the mint extract and stir until well combined
- If your ganache looks too thin, add more chocolate chips. But keep in mind that it will thicken as it cools
- Set aside and allow to cool
- Add the berries, coconut sugar, lemon juice and mint leaves to a medium bowl and stir
- Set aside
- Whisk together flour, coconut sugar and salt
- Use a fork or your cold fingertips to cut the cold coconut oil into the flour mixture until it resembles coarse crumbs
- Add the ice cold water to the dough by the tablespoon, stirring with a wooden spoon until it begins to come together. If the dough looks too dry, add up to 1 tbsp more
- You can make two large galettes or 4-6 smaller ones. Divide the dough into desired number of balls and roll each one out separately
- Turn the dough out onto a floured surface. Lightly flour the top of the dough, as well as a rolling pin, and gently roll into a circle about ⅛-inch thick. Add more flour as needed to prevent sticking
- Be careful not to roll the dough out too thin as it will be hard to work with
- Transfer the rolled out circles of dough to a rimmed baking sheet lined with parchment paper
- Add 2 - 3 tbsp ganache to each circle of dough, leaving about an inch uncovered along the edge
- Top with berries and fresh mint being careful not to overfill
- Fold up the edges and pinch together and add more berries & mint if the pie looks to empty
- Sprinkle more coconut sugar onto the galettes and pop the baking sheet into the refrigerator for 10 - 15 minutes while the oven preheats
- Preheat the oven to 375F
- Remove the baking sheet from the fridge and bake the galettes for 25 - 35 minutes until the crust begins to brown and the filling is warm and bubbling
- Optional: Add some more berries to the galettes in the last 5 minutes of baking
- Remove from oven and allow to cool in pan before serving
- Best if eaten on the same day. If you have leftovers, reheat for a few minutes in the oven before serving
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WHAT ABOUT YOU?
- Have you ever made a galette or regular pie before?
- What’s your favourite pie filling?
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