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.