Print

High Protein Dark Chocolate Peppermint Mousse Tart

High Protein Dark Chocolate Peppermint Mousse Tart - recipe card
Print Recipe

A silky, airy dark chocolate mousse infused with cool peppermint, set in a crisp chocolate crust and packed with over 20 grams of protein per slice. The filling is naturally sweetened and uses Greek yogurt and cottage cheese for creaminess without any eggs or heavy cream. Each bite delivers deep cocoa flavor with a refreshing mint finish—perfect for a high-protein dessert.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons almond flour
  • 2 tablespoons pure maple syrup
  • 3 tablespoons coconut oil, melted
  • Pinch of fine sea salt
  • 1 cup full-fat Greek yogurt
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup unsweetened dark cocoa powder
  • 2 tablespoons pure maple syrup
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1 scoop (about 30g) unflavored or vanilla protein powder
  • Pinch of fine sea salt
  • Fresh mint leaves and dark chocolate shavings, for garnish (optional)

Instructions

  1. Make the crust: In a food processor, combine 1 cup rolled oats, 1/4 cup cocoa powder, 2 tablespoons almond flour, and a pinch of salt. Pulse until the oats are finely ground and the mixture looks like coarse sand, about 30 seconds.
  2. Add the wet crust ingredients: Pour in 2 tablespoons maple syrup and 3 tablespoons melted coconut oil. Pulse just until the mixture clumps together when pinched between your fingers. Avoid overprocessing, or the crust will become oily.
  3. Press the crust into a 9-inch tart pan with a removable bottom. Use the back of a measuring cup to press the mixture firmly and evenly across the bottom and up the sides. Place the crust in the freezer for 10 minutes to set while you make the filling.
  4. Make the mousse filling: In a clean food processor or high-speed blender, combine 1 cup Greek yogurt, 1/2 cup cottage cheese, 1/4 cup cocoa powder, 2 tablespoons maple syrup, 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, protein powder, and a pinch of salt.
  5. Blend the filling on high speed for 60–90 seconds, stopping to scrape down the sides once or twice, until the mixture is completely smooth and glossy. If it seems too thick, add cold water 1 tablespoon at a time until it flows like thick cake batter.
  6. Assemble the tart: Remove the crust from the freezer. Pour the mousse filling into the crust and spread it evenly with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Chill the tart: Refrigerate uncovered for at least 4 hours, or overnight, until the filling is fully set and firm to the touch. The tart should feel springy but not wet when lightly pressed.
  8. Serve: Carefully remove the tart from the pan by pushing up on the removable bottom. Garnish with fresh mint leaves and dark chocolate shavings, if desired. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean edges.

Notes

Storage: Store leftover tart in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture becomes grainy upon thawing. For a firmer set, add 1 teaspoon of unflavored gelatin bloomed in 1 tablespoon cold water and gently warmed before blending into the filling. Protein boost: Each serving already provides over 20g protein; for an extra boost, substitute the cottage cheese with an additional 1/2 cup Greek yogurt and add another 1/2 scoop protein powder. Make it vegan: Use plant-based yogurt, plant-based protein powder, and maple syrup instead of honey (if used). Ensure all ingredients are room temperature for smoothest blending.

Nutrition

Keywords: high protein mousse tart, dark chocolate peppermint mousse, protein dessert, healthy chocolate tart, no-bake mousse, Greek yogurt mousse, peppermint dessert, high protein dessert, chocolate mint tart, cottage cheese mousse

Find it online: https://thehighproteinrecipes.com/high-protein-dark-chocolate-peppermint-mousse-tart/