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no-bake chocolate peppermint tarts

No-Bake Chocolate Peppermint Tarts

No-bake tarts with a soft chocolatey crust and creamy, rich chocolate peppermint filling.

Course Dessert
Keyword holiday dessert recipe, no-bake chocolate peppermint tarts, vegan
Prep Time 15 minutes
Setting time 30 minutes
Total Time 45 minutes
Servings 8 tarts
Author Taavi Moore



  • 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

Chocolate Peppermint Filling

  • One 15 oz. can coconut cream (approx. ½ cup), chilled
  • 1 cup dark chocolate chips/chunks
  • 1 tsp peppermint extract
  • ¼ cup crushed peppermint


  1. 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.

  2. 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.

  3. 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.

  4. Transfer tarts to the freezer to set for 30 minutes. Store tarts in an airtight container in the freezer.