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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.

Gluten-Free Peppermint Mocha Tart

Course Dessert
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Author Rachel Conners

Ingredients

For the chocolate filling

  • ¾ cup (96g) coconut flour
  • ¼ cup (21g) cocoa powder
  • ¼ teaspoon kosher salt
  • cup (104g) maple syrup
  • ½ cup (112g) coconut oil solid but softened
  • ¼ teaspoon peppermint extract

For the filling

  • 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

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Once the chocolate filling is firm, garnish the top with peppermint bark and cocoa nibs (or maybe peppermint candies, or espresso beans…be creative!).
  6. Place back in the refrigerator for another hour or so to fully set the filling before slicing and serving.
  7. Store all leftovers in an airtight container in the refrigerator.