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Rich chocolate ganache filling with baked nutty cocoa crust and whipped cream, this Vegan Chocolate Peppermint Tart is delicious with only 10 ingredients!
I know that you might find me posting way too many chocolate dessert recipes with candy canes on top. I know. But it’s December — Christmas is around the corner!
And this year I finally bought myself a box of candy canes, which was deferred last year due to an orthorexia mind.
This year I had made up my mind to confront my “fear food” head-on. Creating and sharing recipes is one of the ways for me to find “excuses” to buy the foods which I was afraid to eat.
I must say it’s so liberating and full of surprises, including yummy recipes like this vegan chocolate peppermint tart.
This vegan chocolate peppermint tart is made of 3 parts:
- Baked Cocoa Crust
- Chocolate Ganache Filling
- Coconut Whipped Cream Topping
Ingredients You Need
- Rolled Oats: You can just use store-bought oat flour. If you have celiac, use gluten-free oats.
- Walnuts: You can also use almond flour or almond meal, but I think walnuts work great here.
- Cocoa Powder: Use your favorite cocoa powder. The flavor of cocoa powder is pretty crucial here.
- Tapioca Starch: You can also use arrowroot or cornstarch, the latter I’m not 100% sure that the texture would be exactly the same though.
- Coconut Oil: You can also use vegan butter.
- Cacao Butter：I add cacao butter because I want to infuse the crust with a deeper cacao flavor. If you cannot find it, just use coconut oil instead.
- Maple Syrup：Add the sweetness that we want.
- Full-fat Coconut milk: Make sure it’s full-fat. It’s usually sold in canned packages.
- Dark Chocolate: Preferably 50-70%. The sweeter the chocolate, the sweeter the pie.
- Peppermint Extract: Add the hero minty flavor to our delicious pie.
- Salt: It’s optional but always recommended.
How to Make Vegan Chocolate Peppermint Tart
- First, we need to make the tart crust. Grind the oats and walnuts in a coffee grinder or food processor first. Then add melted coconut oil, cacao butter, salt, and maple syrup. Mix and use your hand to form into a dough.
- Place the dough on a greased 6″ tart pan. Use your finger to push the dough onto the edges of the pan.
- Bake in a preheated oven at 175 C for 15-20 minutes. Remove from and oven and let it cool while we make the ganache.
- Heat the coconut milk in a milk pan over medium heat. Once the coconut milk starts to simmer, turn off the heat. Add the chopped dark chocolate. Wait for about 1 minute before stirring to incorporate.
- Add the salt and the peppermint extract. Let it cool down to body temperature.
- Pour the ganache filling into the crust. Place the tart into the fridge for 3-5 hours to set.
- Make the coconut whipped cream.
- Remove the tart from the fridge. Add the coconut whipped cream and crushed candy cane.
If you know my taste, you know that I love desserts but not like the sweetest ones. Paradoxically (to some extent), My taste bud prefer bitter-sweet ones like dark chocolate.
So if you’re in the same boat as me, my best recommendation is to use 70% dark chocolate in the filling. Yet if you’re a “sweeter” person, 50% chocolate will be a better choice.
Either way, this chocolate peppermint cream pie will be, rich, chocolatey, and super delicious!
I hope you got to give it a try and let me know how it goes. If you’re hungry for more, check out:
- Vegan Vanilla Chocolate Mousse Parfait
- Double Chocolate Peppermint Cookies
- No-Bake Hazelnut Chocolate Brownies (7 ingredients)
Vegan Chocolate Peppermint Cream Pie (Gluten-free)
Ingredients
Cocoa Crust
- 58 g (1/2 cup +2 Tbsp) rolled oat, or instant oats, use gluten-free oats if celiac
- 35 g walnuts
- 2 Tbsp cocoa powder
- 3 Tbsp tapioca starch, or arrowroot starch
- 1 Tbsp coconut oil
- ½ Tbsp cacao butter, *
- 2 Tbsp maple syrup
- A pinch salt
Ganache Filling
- 150 ml full-fat coconut milk
- 105 g dark chocolate, 3.7oz
- ½ tsp peppermint extract
- A pinch salt
- A batch Coconut Whipped Cream
- 1 candy cane, crushed, optional
Instructions
Cocoa Crust
- Preheat the oven to 175 C. Grease a 6″ tart pan, preferably with a removable bottom.
- Grind the oats and walnuts in a coffee grinder or food processor first. Then add melted coconut oil, cacao butter, salt, and maple syrup.
- Mix and use your hand to form into a dough.
- Place the dough on a greased 6″ tart pan. Use your finger to push the dough onto the edges of the pan.
- Bake the crust at 175 C for 15-20 minutes. Remove it from the oven and let it sit on a wire rack to cool down while we make the ganache.
Ganache Filling
- Heat the coconut milk in a milk pan over medium heat.
- Once the coconut milk starts to simmer, turn off the heat. Add the chopped dark chocolate. Wait for about 1 minute before stirring to incorporate.
- Add the salt and the peppermint extract. Let it cool down to body temperature.
- Pour the ganache filling into the crust. Place the tart into the fridge for 3-5 hours to set.
- Make the coconut whipped cream.
- Remove the tart from the fridge. Add the coconut whipped cream and crushed candy cane.
Notes
- *I add cacao butter because I want to infuse the crust with a deeper cacao flavor. If you cannot find it, just use coconut oil instead.
