Mint and chocolate is a combination we love year ‘round, but during the holidays, it really hits the spot. Particularly when you score it in the form of an almost no-bake, 9 ingredient dessert that impresses the heck out of your guests. And that’s before they even learn it’s gluten-free and dairy-free.
At this time of year, we love how most social commitments are built around sharing and eating delicious food. It’s fun getting together with friends and family, seeing and tasting what everyone contributed to the meal. But at the same time, it can be a wee bit stressful cooking a dish that can be brought over to feed the crowd. If you’re like us and have the (bad) habit of waiting until the last minute to decide what to bring - or simply want that wow factor without a bunch of work - then this chocolate tart is your answer. It’s devastatingly easy to pull together; and makes for a decadent and delicious way to cap off any meal. And, since it’s free of gluten, eggs and dairy, this treat is something everyone can enjoy.
This recipe was inspired by our coconut cream pie, but streamlined for faster assembly. Almond flour makes the crust tender, and mixing in oat flour gives the base heft to hold up to the filling. Pairing them together is not only delicious, but also more budget friendly, since almond flour is quite pricey on its own. The creamy filling is simplified down to just four ingredients. Starting with chopped chocolate gives you a head-start when it comes to a filling that’ll firm up. There’s no need to use arrowroot powder or cornstarch for thickening, because the cacao butter in chocolate is solid at room temperature. So, the chocolate will do all the work of thickening, when put in the fridge. The end result is a creamy chocolate filling that’s neither too soft or too hard. But perhaps our favorite things about this recipe is that it calls for a can of room temperature coconut milk, no advance refrigerating required! Often times, for desserts like this, you need to chill the canned coconut milk in the fridge for 24+ hours, so that you can scoop out the solidified coconut cream. Since that lead-time is often the difference between making the dish or not, we opted against this. So if you’re eyeing this tart, there’s no stopping you. You can make this vegan chocolate peppermint tart right now!
All it takes is 20 minutes in the kitchen. The first step is to mix together the ingredients for the crust. It’s a simple press-in dough, which means there’s no finicky pastry or rolling pin necessary (you’re welcome!). While the crust gets a quick 12-minute bake in the oven, you’ll then warm up the chocolate filling on the stove. The creamy filling consists of just four simple ingredients: canned coconut milk, chopped chocolate, salt and mint extract. How simple is that?! By the time your crust is out of the oven, your filling is melted to perfection. Pour the filling into the tart shell, let it set in the fridge, and you’re ready to go. The pie firms up in less than 2 hours, so even if you leave this dish until the absolute last minute, you can just let it set in the fridge while you enjoy dinner.
To take this dessert totally over the top, we recommend garnishing it with whipped coconut cream and crushed candy canes for a bit of festive cheer. Both are entirely optional and it still tastes great without. If you are going to be topping the whipped cream with candy cane pieces, hold off on adding those until just before serving. When left over time, the candy cane pieces will fade into the whipped cream. It’ll look less cute, but still taste delicious.
If you’re looking to streamline the process even further, then you can buy oat flour rather than giving the oats a whiz in the blender. We usually just blend our own because it saves us one more jar in our pantry, but do whatever works best for you! You can also opt for store-bought whipped cream as well. And lastly, if for some reason mint is not your thing, you can easily turn this into a plain chocolate tart instead by swapping mint for vanilla extract.
Vegan Chocolate Peppermint Tart
- 1 cup oat flour (see note 1)
- 1 cup almond flour
- ¼ cup cocoa powder
- ¼ cup maple syrup
- 3 tablespoons melted coconut oil
- ¼ teaspoon fine sea salt
Chocolate Peppermint Filling
- 1 (14 fl oz/398 ml) can full-fat coconut milk (or coconut cream)
- 10.6 oz chopped dark chocolate
- 1½ teaspoon peppermint extract
- ¼ teaspoon fine sea salt
- Coconut whipped cream
- Crushed candy canes (see note 2)
- Fresh mint
- Preheat: Preheat oven to 350°F (177°C).
- Mix crust: 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.
- Bake crust: 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.
- Make filling: 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.
- Combine: 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.
- Serve: 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).