Peppermint Chocolate Tart
Peppermint Chocolate Tart

Prep time: 15 mins

Cook time: 20 mins

Serving size: 10

Difficulty: Easy

This chocolate and peppermint filled tart paired with a hint of sea salt is the perfect treat to satisfy your sweet tooth this holiday season!

Featuring coconut milk, cashew butter, and semi-sweet chocolate, this Peppermint Chocolate Tart is sure to become a holiday tradition for years to come. Serve this up at your next holiday gathering and give your guests something to talk about!

Ingredients

Crust

1 bag Purely Elizabeth Chocolate Sea Salt Granola

3 tbsp vegan butter, melted

Chocolate Filling

1 can full fat coconut milk

6oz semi sweet chocolate, chopped

2 tbsp cashew butter

1 tsp vanilla extract

1-2 drops peppermint extract

Topping

1 cup coconut whipped topping

1 candy cane, crushed

Mint leaves

Directions

  1. Add the granola to a food processor and blend until fine crumbles form. Add in the melted butter and pulse to combine.
  2. 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.
  3. Bake the crust for 17-20 minutes at 350 F. Remove and let cool.
  4. Add the coconut milk to a pot over medium heat. Bring to a boil.
  5. 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.
  6. 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.
  7. When ready to serve, top with whipped topping, crushed candy canes and mint leaves.
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