Vegan Chocolate Peppermint Tart

Spread some holiday cheer with this decadent vegan chocolate mint tart! A creamy chocolate filling set a simple press-in crust, and topped with whipped coconut cream and crushed candy canes. All you need are 9 ingredients. Vegan & Gluten Free. <jump to recipe>

Vegan Chocolate Peppermint Tart | Evergreen Kitchen | Vegan, Gluten Free

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!

Vegan Chocolate Peppermint Tart | Evergreen Kitchen | Vegan, Gluten Free

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 | Evergreen Kitchen | Vegan, Gluten Free
Vegan Chocolate Peppermint Tart | Evergreen Kitchen | Vegan, Gluten Free
Vegan Chocolate Peppermint Tart | Evergreen Kitchen | Vegan, Gluten Free

VEGAN CHOCOLATE PEPPERMINT TART

SERVES 12 - vegan, gluten free

Ingredients

Chocolate Crust:

  • 1 cup oat flour (100 g)

  • 1 cup almond flour (95 g)

  • 1/4 cup cocoa powder (25 g)

  • 1/4 cup maple syrup

  • 3 tablespoons coconut oil, melted

  • 1/4 teaspoon salt

Chocolate Peppermint Filling:

  • 300 g dark chocolate, chopped (~2 cups)

  • 1 can full fat coconut milk (or cream)* (13.5 oz / 400 ml can)

  • 1 1/2 teaspoon mint extract

  • 1/4 teaspoon salt

  • Toppings (optional): Coconut whipped cream, Candy cane (crushed into small pieces)**, Fresh mint

Directions

  1. Preheat oven to 350°F. Set aside a 9-inch tart pan (ideally with a removable bottom). Otherwise use a pie dish.

  2. In a bowl, mix together oat flour, almond flour and cocoa powder. Once evenly distributed, stir in maple syrup. Then add melted coconut oil and salt. Stir until dough is well mixed. Transfer the dough into the tart pan and use your fingers to press it firmly into the pan. Take the time to distribute the dough evenly, filling in any thin spots. If the dough sticks to your fingers, dip your fingers in cold water and resume shaping the dough. Pop into the oven and bake for 12 minutes.

  3. Meanwhile, prepare the filling. Pour coconut milk into a small saucepan, set over low heat. Once the coconut milk is beginning to simmer, add in the chopped chocolate and remove from heat. Whisk until the chocolate is completely melted. Stir in mint extract and salt. Set aside.

  4. Once the crust is out of the oven, let it cool slightly for 5-10 minutes. Re-whisk the chocolate peppermint filling for 30 seconds, then pour into the crust. Place the tart into the fridge to set until firm (approximately 2 hours).

  5. If desired, top with coconut whipped cream, crushed candy cane and fresh mint. Store extras in the fridge.

Notes:
-*Use a full-fat can of coconut milk or coconut cream (not “light”). Savoy is our favorite brand, followed by Aroy-D.
-**To make your own candy cane pieces, you can crush candy canes with a heavy bottomed pan or skillet, or roughly chop with a knife.