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!
- 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
- Preheat the oven to 350 F and lightly spray a 9″ tart pan with non-stick spray.
- 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.
- 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.
* 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
Keywords: peppermint desserts // peppermint chocolate tart // gluten-free Christmas treats // mint chocolate ganache tart