Directions
- Add the granola to a food processor and blend until fine crumbles form. Add in the melted butter and pulse to combine.
- Transfer to a 9-inch tart pan. Press the mixture evenly into the bottom and up the sides using the back of a measuring cup.
- Bake the crust for 17-20 minutes at 350 F. Remove and let cool.
- Add the coconut milk to a pot over medium heat. Bring to a boil.
- Meanwhile, place the chopped chocolate into a large glass bowl and pour the hot milk over it. Let it sit for 5 minutes before whisking smooth.
- Mix in the cashew butter, vanilla and peppermint extracts. Pour the mixture into tart pan and place in the refrigerator for at least 6 hours or overnight.
- When ready to serve, top with whipped topping, crushed candy canes and mint leaves.
