Summer Berry Mint Chocolate Galette
Author: 
Recipe type: dessert
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6 mini galettes
 
This vegan summer berry mint chocolate galette has a flaky crust and is perfectly sweet, slightly minty, super chocolatey and filled with juicy summer berries.
Ingredients
For the mint chocolate ganache:
  • 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
For the crust:
  • 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
For the summer berry filling
  • ½ cup strawberries, chopped
  • ½ cup blueberries
  • 1 - 2 tbsp coconut sugar
  • a squeeze of lemon juice
  • 2 - 3 fresh mint leaves, finely chopped
Instructions
For the ganache:
  1. Add ½ cup chocolate chips to a small heat-proof bowl and set aside
  2. 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
  3. Heat the coconut cream over medium-low heat until it just starts to bubble
  4. Pour the warm coconut cream over the chocolate chips, add the mint extract and stir until well combined
  5. If your ganache looks too thin, add more chocolate chips. But keep in mind that it will thicken as it cools
  6. Set aside and allow to cool
For the summer berry filling:
  1. Add the berries, coconut sugar, lemon juice and mint leaves to a medium bowl and stir
  2. Set aside
For the crust:
  1. Whisk together flour, coconut sugar and salt
  2. Use a fork or your cold fingertips to cut the cold coconut oil into the flour mixture until it resembles coarse crumbs
  3. 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
  4. 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
  5. 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
  6. Be careful not to roll the dough out too thin as it will be hard to work with
To assemble the galettes
  1. Transfer the rolled out circles of dough to a rimmed baking sheet lined with parchment paper
  2. Add 2 - 3 tbsp ganache to each circle of dough, leaving about an inch uncovered along the edge
  3. Top with berries and fresh mint being careful not to overfill
  4. Fold up the edges and pinch together and add more berries & mint if the pie looks to empty
  5. Sprinkle more coconut sugar onto the galettes and pop the baking sheet into the refrigerator for 10 - 15 minutes while the oven preheats
  6. Preheat the oven to 375F
  7. 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
  8. Optional: Add some more berries to the galettes in the last 5 minutes of baking
  9. Remove from oven and allow to cool in pan before serving
  10. Best if eaten on the same day. If you have leftovers, reheat for a few minutes in the oven before serving
Recipe by Diary of an ExSloth at http://www.exsloth.com/berry-mint-chocolate-galette/