Gluten-Free Dark Chocolate Peppermint Candy Cane Tart

It's the most wonderful time of the year, and what better way to celebrate the holiday season than with a delectable gluten-free tart? With a rich dark chocolate filling, a refreshing peppermint twist, and topped off with a delightful crunch of candy canes, you're sure to 'sleigh' Christmas with this festive tart!

Vegan, Gluten-Free
Makes: 12 servings

Ingredients

Chocolate Crust

1 cup oat flour

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 cream

10.6 oz chopped dark chocolate

1½ teaspoon peppermint extract

¼ teaspoon fine sea salt

Crushed candy canes for garnish

Instructions

1. Preheat: Preheat oven to 350°F (177°C).
2. 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.
3. Bake crust: Transfer the mixture to a 9-inch (23 cm) tart pan. Press the mixture firmly into the bottom and sides of pan, distributing the mixture evenly to fill in any thin spots. It helps to place a piece of parchment over the wet mixture and press with a tool for an even layer (and it helps keep your hands clean). Bake until crust no longer looks wet, about 12 minutes.
4. 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.
5. 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.
6. Serve: If garnishing, top with crushed candy canes along the edges of the tart. Slice and serve. Cover and refrigerate extras.