Gluten-Free Peppermint Mocha Tart

• Vegetarian
• Gluten free

• Canned Goods

  • 1/2 cup International delight peppermint mocha creamer

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 6 oz Bittersweet chocolate
  • 1/4 cup Cocoa powder
  • 3/4 cup Coconut flour
  • 1/4 tsp Kosher salt
  • 1 Peppermint bark and cocoa nibs
  • 1/4 tsp Peppermint extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Drinks

  • 1 tsp Espresso, instant powder

Found on bakerita.com

Ingredients

• 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

Directions

• 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 doesnt 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.