This chocolate peppermint tart packs a punch whilst satisfying every cacao craving. Moreish and delicious, light and refreshing, you can whip this up in the kitchen on a beautiful Spring / Summer day.
Ingredients
Toasted Hazelnut Crust
- 3/4 cup Hazelnuts
- 3 tablespoons maple syrup
- 1/4 teaspoon fine-grain sea salt
- 1/2 cup gluten-free oat flour
- 1/2 cup gluten free oats
Chocolate Filling
- 1 1/2 cup cashews soaked
- 2/3 cup agave nectar or 3/4 cup pure maple syrup
- 1/2 cup coconut oil
- 1/3 cup cocoa powder
- 1.5 bars of Peppermint Conscious Chocolate melted
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine-grain sea salt
- 1/2 teaspoon espresso powder
Toppings (optional)
- Shaved chocolate Peppermint Conscious Chocolate
- Topping to decorate Peppermint Conscious Chocolate
Instructions
Make the Toasted Hazelnut Crust
- Preheat the oven to 350 F. Lightly grease a 9 inch baking dish with coconut oil.
- In a food processor, process the hazelnuts into a fine crumb with the texture of sand. Add the oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the rolled oats and pulse until the oats are chopped but still have some texture to them. The dough should stick together slightly when pressed between your fingers, but it shouldn't be super-sticky either. If it's too dry, try adding 1 teaspoon water or processing a bit longer.
- With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Poke a few fork holes into the bottom to let steam escape.
- Bake the crust, uncovered, for 10 to 13 minutes, until lightly golden. Removed from the oven and set aside to cool on a rack for 15 to 20 minutes.
To make the filling
- Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, agave, oil, cocoa powder, melted chocolate, vanilla, salt, and espresso powder and blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon of almond milk to help it along.
- Pour the filling into the prepared crust, scooping every bit out of the blender. Smooth out the top evenly. Garnish with shaved chocolate and/or coconut flakes, if desired.
- Place the pie dish on a even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
- Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen. Wrap left over slices individually in foil and store them in an airtight container in the freezer for 1 week.
This is what our customers say about the Peppermint bar:
The most delicious chocolate ever!!!
This bar melted in my mouth and not once did I feel the guilt that comes with normal chocolate, it made me feel nothing but alive with its exquisitely unique taste. I am on a diet that excludes refined sugar so this recipe is perfect, thank you so much for creating such a delicious chocolate and for doing it in such an environmentally-friendly way. I highly recommend Conscious Chocolate, particularly the peppermint!
Delicious!
I love my plain dark chocolate. But this is amazing! If you love mint, even better. Trust me if you try it you will be shocked.
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