Spread some holiday cheer with this delicious, gluten-free vegan chocolate mint tart!
- 1 cup Oat flour
- 1 cup Almond flour
- 1/4 cup Cocoa powder
- 1/4 cup Maple syrup
- 3 tbsp Coconut oil melted
- 1/4 tsp Salt
Chocolate Peppermint Filling
- 1 14 oz/398 ml can Coconut milk or coconut crea
- 10.6 oz Dark chocolate chopped
- 1 1/2 tsp Peppermint extract
- 1/4 tsp Salt
- Coconut whipped cream
- Crushed candy canes
- Fresh mint
- Preheat oven to 350°F (177°C).
- In a medium bowl, mix together oat flour, almond flour, and cocoa powder. Add maple syrup, stir to mix. Add coconut oil and salt, stir to mix.
- Transfer the mixture to a 9-inch (23 cm) tart pan (see note 3). Use your fingertips to press the mixture firmly into the bottom and sides of pan, distributing the mixture evenly to fill in any thin spots.(If dough sticks to your fingers, wet your hands with cold water). Bake until crust no longer looks wet, about 12 minutes.
- Meanwhile, warm coconut milk in a small saucepan over low heat. Once simmering, remove from heat. Whisk in chocolate until melted. Add mint extract and salt. Whisk to combine. Set aside to cool slightly.
- Let the crust cool for 5 to 10 minutes, then re-whisk chocolate filling for 30 seconds (or until smooth). Pour filling into cooled crust. Refrigerate until set, about 2 hours.
- If garnishing, spoon coconut whipped cream over tart and top with candy canes and/or mint (optional). Slice and serve. Cover and refrigerate extras.
- Oat flour: You can make your own oat flour by adding rolled oats to a blender and blending until a fine powder. Measure after blending.
- Crushed candy canes: You can roughly chop the candy cakes with a knife. Or, to prevent the candy canes from scattering, add them to a freezer bag and crush them with the bottom of a heavy skillet or pot.
- Tart pan: A 9-inch (23 cm) tart pan with a removable bottom is recommended. Otherwise, use a 8-inch (20 cm) pie plate (not deep dish).