No-bake tarts with a soft chocolatey crust and creamy, rich chocolate peppermint filling.
Life’s a whole lot simpler when your dessert doesn’t require any baking time. Do you agree?
Many of us are in the kitchen this year making countless holiday dishes and sometimes we just need something simple and quick to cure that sweet tooth.
These No-Bake Chocolate Peppermint Tarts are ready in less than 1 hour and require no oven.
They are oh so rich…and slightly addicting.
The ingredients in these tarts are as follows…
For the crust:
Medjool dates, melted dark chocolate, coconut oil, almond flour, cocoa powder, and salt.
The peppermint filling contains:
Melted dark chocolate, coconut cream, and peppermint extract.
Feel free to swap out the almond flour for oat flour or another gluten-free alternative.
The rest of the ingredients can not be substituted.
To make these tarts, start by preparing the crust.
Combine all ingredients in a food processor and blitz on high speed. Process until it starts to come together as a dough.
Press about 2 tbsp of dough in an even layer into the bottom of a greased muffin tin (alternatively, line each compartment with a strip of parchment paper).
For the filling, melt chocolate in 30 second intervals in the microwave. Allow chocolate to cool to room temperature before whisking in coconut cream and peppermint extract. Fill each tart 3/4 full in the muffin tin with filling.
(Optional): Sprinkle with crushed peppermint.
Transfer tarts to the freezer and set for 30 minutes.
These No-Bake Chocolate Peppermint Tarts are…
- Soft and creamy
- Rich and sweet
- Simple and easy
- Oh so delicious!
No-bake tarts with a soft chocolatey crust and creamy, rich chocolate peppermint filling.
- 6 medjool dates
- ¼ cup dark chocolate, melted
- 2 tbsp melted coconut oil
- ¾ cup almond flour
- 2 tbsp cocoa powder
- ½ tsp sea salt
- One 15 oz. can coconut cream (approx. ½ cup), chilled
- 1 cup dark chocolate chips/chunks
- 1 tsp peppermint extract
- ¼ cup crushed peppermint
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Line a muffin tin with strips of parchment paper (adhered with a bit of oil). This will make it easier to pop out the tarts once they're set.
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To a food processor, add dates, melted chocolate, and coconut oil. Blitz on high until creamy and combined. Add flour, cocoa powder, and sea salt. Process until mixture starts to come together as a dough. You should be able to press it between your fingers. Taking 2 tbsp dough at a time, press evenly into the bottom of each muffin compartment. Place in freezer while you prepare the filling.
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In a microwave-safe bowl, melt dark chocolate in the microwave in 30 second intervals. Cool the chocolate to just above room temperature before whisking in coconut cream and peppermint extract. Pour filling over crust until they are about 3/4 full. (Optional): Sprinkle over crushed peppermint.
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Transfer tarts to the freezer to set for 30 minutes. Store tarts in an airtight container in the freezer.
