No Bake Peppermint Tart
A decadent and refreshing dessert that combines creamy chocolate and mint flavors, perfect for holiday gatherings.
Ingredients
For the Crust
- 1.5 cups almond flour Can substitute with a gluten-free blend.
- 0.25 cups coconut oil, melted
- 2 tablespoons maple syrup Can use any sweetener of choice.
- 0.25 teaspoons salt
For the Filling
- 1.5 cups dark chocolate chips For a vegan option, use non-dairy chocolate chips.
- 1 cups coconut cream
- 1 teaspoon peppermint extract Can substitute with orange or raspberry extract for variation.
- 0.5 cups powdered sugar Optional sweetener.
Instructions
Preparation
- In a bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Press the mixture into the bottom of a tart pan to form the crust.
- Chill the crust in the fridge for about 30 minutes.
Filling
- In a saucepan, melt dark chocolate chips over low heat.
- Stir in coconut cream and peppermint extract until smooth.
- Pour the chocolate mixture into the chilled crust and smoothly spread out the top.
- Chill the tart in the refrigerator for at least 2 hours until set.
- Optionally, sprinkle with crushed peppermint candies before serving.
Notes
This tart keeps well in the fridge for about 5 days. For longer storage, freeze it by slicing and wrapping securely in plastic wrap. Thaw overnight in the fridge before serving.