Dark Peppermint Chocolate Ganache Tart

Desserts Snacks

By Kira Constable

This Dark Peppermint Chocolate Ganache is RICH and decadent. So what's the secret? It's coconut cream - the key to making any plant-based dish extra creamy. Made with our Mint Chocolate and topped with crushed candy canes, it's the perfect festive dessert!

Ingredients
Method

Chocolate Crust
1 cup oat or buckwheat flour
1 cup almond flour
1/4 cup Loving Earth Cacao Powder
1/4 cup maple syrup
3 tbsp. Loving Earth Coconut Oil, melted
pinch of salt
Dark Chocolate Peppermint Ganache Filling
150g Loving Earth Mint Chocolate
150g Loving Earth Dark or 85% Chocolate
1 can full fat coconut cream (400ml)
1 1/2 tsp mint extract
pinch of salt
1 tbsp. of maple syrup, if a sweeter tart is preferred
Coconut Cream Topping
Coconut whipped cream - made using a can of coconut cream, refrigerated at least one hour
Candy canes (crushed into small pieces)

Step 1Preheat the oven to 176 degrees Celsius. Set aside a large tart pan.
Step 2In a bowl, mix together the oat/buckwheat flour, almond flour and cacao powder. Stir in maple syrup. Then add in melted coconut oil and salt. Stir until everything has been well combined. Transfer the base crust ingredients into the prepared tart pan, using your hands and fingers, distribute the dough evenly. Place into the oven and bake for 12 minutes.
Step 3Meanwhile, prepare the filling. Pour coconut cream into a saucepan and set over a low heat. Once the coconut cream is warm, add in the chopped chocolate and remove from the heat. Stir until the chocolates have completely melted and stir in the mint extract and salt. Set aside.
Step 4Once the crust is out of the oven, let it cool slightly for 5-10 minutes Re-whisk the chocolate peppermint filling for 30 seconds, pour into the crust. Place the tart into the fridge for at least 2-hours or overnight.
Step 5To decorate, top with the prepared whipped coconut cream, and crushed candy cane. Cut into slices and serve chilled!