This Gluten-Free Peppermint Mocha Tart has a chocolate shortbread crust filled with a luscious peppermint mocha chocolate ganache! This quick + easy dessert is perfect for the holidays.
Even though I love to focus on the food around the holidays, it’s spending time with family that’s my favorite thing about these days. My sister has been staying with me these past few days, and last night my entire dad’s side of the family gathered to pick up my cousin from the airport after her first semester of college, and then descended upon my studio apartment for dinner.
Having the 15 of them packed on the couch, laying on my bed, and scouring the fridge for the leftover baked goods filled the space with such warmth and love. While food is the reason for gathering (and a definitely delicious perk), it’s the people that make the holidays so special.
Whether you’re spending the holidays with 25 of your family members like I’ll be doing, or celebrating with just a few friends or loved ones, make sure to fully appreciate each person around you and the impact they’ve had on your life.
After a divisive past few weeks, it’s a blessing for us to have a chance to come together and appreciate each other, don’t you think? Especially when it’s gathered around a table, sharing stories, drinks, and lots of homemade food.
If you haven’t finished your Thanksgiving menu, you might want to add this Peppermint Mocha Tart to the menu – otherwise, save this one for Christmas or Hannukah. The pepperminty goodness is perfect for the chilly December days that are soon to be upon us.
This Peppermint Mocha Tart is super easy to make, which is key around the holidays where it seems like everyone is running around at max speed. It has a chocolate shortbread crust, which is filled with a smooth + luscious peppermint mocha chocolate ganache! It’s rich, creamy, and will definitely satisfy your chocolate craving.
The crust is made with coconut flour, which helps replicate a typical shortbread crust with a firm bite, crunchy texture, and slight sweetness. It’s sweetened with a bit of maple syrup and has a hint of peppermint extract, which kind of makes it taste like a Thin Mint cookie 😏
For the filling, International Delight Peppermint Mocha Creamer is heated to a simmer, mixed with a touch of espresso powder for an extra boost of coffee flavor, and poured over the dark chocolate to make a silky ganache.
The Peppermint Mocha Creamer gives the ganache the flavor of it’s namesake seasonal drink, so if you’re a fan of that, you’ll definitely be a fan of this edible version.
I topped it off with crushed dark chocolate peppermint bark and some cacao nibs for their crunchy texture – you can go crazy with your toppings! Think crushed peppermint candies, chocolate covered espresso beans, mini candy canes…use your creativity :)
No matter what your toppings, if you’re a fan of silky smooth chocolate ganache and peppermint shortbread, you’ll adore this! Happy Holidays ❤️
Remember to #bakerita if you try the recipe!
- ¾ cup (96g) coconut flour
- ¼ cup (21g) cocoa powder
- ¼ teaspoon kosher salt
- ⅓ cup (104g) maple syrup
- ½ cup (112g) coconut oil, solid but softened
- ¼ teaspoon peppermint extract
- ½ cup International Delight Peppermint Mocha Creamer
- 1 teaspoon instant espresso powder
- 6 oz. bittersweet chocolate, finely chopped
- Peppermint bark and cocoa nibs, to garnish
- Preheat the oven to 350ºF. Grease a 14x5” tart pan (what I used), 9” round tart pan, or 8x8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).
- Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and coconut oil and stir until fully combined and a smooth dough forms, pressing out any clumps of coconut oil.
- Press the dough into the prepared pan. Dock the dough (press indentations into the dough with a fork) to prevent it from puffing up and bake for about 10 minutes, or until the dough looks dry and baked through. Let cool completely.
- Place finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the peppermint mocha creamer until steaming hot and remove from the heat. Whisk in the instant espresso powder. Pour hot creamer over chocolate and let stand 1 minute, then stir until smooth and creamy. Pour the filling evenly into the prepared crust. Place in the refrigerator for 45 minutes to firm up the chocolate filling.
- Once the chocolate filling is firm, garnish the top with peppermint bark and cocoa nibs (or maybe peppermint candies, or espresso beans…be creative!).
- Place back in the refrigerator for another hour or so to fully set the filling before slicing and serving.
- Store all leftovers in an airtight container in the refrigerator.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.