Line whatever round dish you are using with plastic wrap hanging over the sides for easy removal later. Make sure the plastic is lined flat on the bottom and sides of the dish. If you do not use plastic wrap, you will be crying later when you can't remove the tart. I used a 4.5 inch ramekin type dish and that produced a 1.5 inch tall tart. It was the perfect size. If you use a different size, that will affect the size of the tart. If you only have the regular small ramekins, you could probably just make 2 instead. Set aside.

For the filling, melt the chocolate first. I melted mine in the microwave in 15 second intervals, stirring in between, and stopped once it was almost all melted. Be careful not to cook chocolate too long or it will burn. Stir until it's completely melted and smooth.

Warm your sunbutter until it is very smooth. Add the sunbutter, milk, cocoa powder and mint extract. Whisk until completely smooth. If you are not using a vanilla flavored plant milk, then add your vanilla extract at this time and a pinch of salt. The milk I used had both. Pour over the prepared crust and smooth out the top.

Place in the fridge to chill and set for 2-4 hours. Garnish with cocoa nibs and fresh mint leaves if desired for presentation, but it's not in the actual recipe or needed for flavor. What I did was remove the little tart and roll it along its side into a plate of cocoa nibs to hide any markings from the plastic wrap. Enjoy!