Peppermint Chocolate Tart {Grain-Free}

If you’re a fan of peppermint desserts, you will love this grain-free peppermint chocolate tart! Gluten-free Christmas treats have never looked so good!

It’s official! I’m ready for all things peppermint and chocolate and candy canes and lights and all of the Christmas things! Yay! 

This weekend definitely put me in the festive mood; we went as a family to go cut down our Christmas tree, with hot chocolate of course. Baker the pup came too – he loved bounding around in the snowy woods! It was too cute. It was also Etienne’s birthday on Saturday, so I made him a super delicious cake – vanilla with caramelized white chocolate frosting. Decadence!

Yesterday we actually decorated the tree and it looks great. Definitely a Charlie Brown tree, but I love it.

I’ve also been baking hard – I have 4 different kinds of cookies ready and stashed in the freezer. I plan to make a bunch and then compile a few little cookie boxes with assorted cookies for gifts. Unfortunately no cookie exchange for us this year!

So, this chocolate peppermint chocolate tart was actually a recipe that I developed last year, but I ran out of time to post it before January so I saved it until this year. It was still just as delicious as I remember!

What is a peppermint chocolate tart?

I may have said this before, but tarts are one of my favorite things to make. They’re simple, delicious and so fun to decorate. This peppermint chocolate tart happens to be grain-free, too! The filling itself is only 3 ingredients; it’s made of full fat coconut milk combined with chocolate and a bit of peppermint extract. Basically a peppermint chocolate ganache. It’s amazing!

How do you make the grain-free crust?

The crust is very similar to the crust I use in my grain-free chocolate chia pudding. It’s composed of:

• almond flour
• shredded coconut
• pure maple syrup
• coconut oil

It only takes a few minutes to prepare in the food processor.

Using a 9″ tart pan, press everything down into the tart pan, ensuring you press it about 1″ up the sides to create a rim to hold the filling.

Bake the tart for 10-12 minutes or until it’s slightly browned on the edges. Remove it and let it cool while you make the filling!

How do you make the peppermint chocolate filling?

The filling is easy peasy! You’re essentially just creating a chocolate ganache with coconut milk. Add the chocolate into a heat-proof mixing bowl, then heat the coconut milk up on the stove until hot, but not boiling.

PSSST – you can use dairy-free or vegan chocolate if you’d like, to fit your dietary needs or preferences.

Once the coconut milk is hot, pour it all over the chopped up chocolate and allow it to sit for 1 full minute before stirring until smooth and creamy. Add the peppermint extract and stir it to combine. Then pour the mixture into the prepared crust.

Place the tart into the fridge for at least 4-5 hours to firm up before decorating or serving.

Do you have to use full-fat coconut milk?

Yes! Light coconut milk is too watery to really get a nice, thick filling! You need to use the canned, full-fat coconut milk.

On the same note, your filling will also not firm up enough with an alternative milk, such as almond milk! If you’re worried about the tart tasting too much like coconut, it won’t! It’s extremely subtle.

Are you getting your bake-on already? I love this time of year and I can’t wait to see my social media feeds fill up with Christmas goodies.

If you’re in need of a lighter (yet DELICIOUS) dessert during the holidays, give this tart a try!

Some of my other favorite tarts and treats from the blog:

• gluten-free chocolate tart
• sunny citrus tart
• no-bake chocolate cherry tart
• double chocolate peppermint biscotti

Peppermint Chocolate Tart {Grain-Free}

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Katherine | Love In My Oven
• Total Time: 5 hours
• Yield: 6-8 servings 1x

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Description

If you’re a fan of peppermint desserts, you will love this grain-free peppermint chocolate tart! Gluten-free Christmas treats have never looked so good!

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Ingredients

Scale 1x2x3x

Grain-Free Crust

• 1/3 cup shredded coconut
• 2 cups almond flour
• 1/4 cup pure maple syrup
• 3 tbsp coconut oil (not melted)
• pinch of sea salt

Chocolate Peppermint Filling

• 1 cup full-fat coconut milk (canned)*
• 12 oz dark chocolate, chopped
• 1/2 tsp pure vanilla extract
• 1 tsp pure peppermint extract
• optional: 3-4 crushed candy canes, for garnish

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Instructions

1. Preheat the oven to 350 F and lightly spray a 9″ tart pan with non-stick spray.
2. Using a food processor, combine all of the ingredients for the crust together and pulse continuously until completely combined, and a soft, slightly sticky mixture forms. Empty the mixture into the bottom of the tart pan, and using a spatula and/or your clean fingers, press and spread the crust into the pan. Be sure to press the crust up along the sides a bit, about 1″, to create an edge. Bake the crust for 10-12 minutes, or until the edges are lightly browned. Remove and cool while you’re preparing the filling.
3. In a small saucepan over medium heat on the stove, heat the coconut milk until hot, but not boiling. Place the chopped chocolate in a heat-proof bowl, and pour the hot coconut milk over the chocolate, letting it sit for 1 full minute before stirring with a spoon. Add the extracts and stir until completely smooth. Pour the filling into the prepared tart crust, smoothing it out. Refrigerate the tart for at least 4-5 hours before removing and decorating with crushed candy cane, or serving.

Leftover tart can be kept in the fridge, in an airtight container, for 3-4 days. The tart can also be frozen for up to 2 months.

Notes

* Do not use light coconut milk as it won’t harden enough to create that nice thick filling.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: desserts
• Method: oven bake
• Cuisine: american

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