Chocolate Peppermint Tarts
Who can resist a dessert when it comes in such a cute little package? These chocolate peppermint tarts have everything: a soft chocolatey crust and creamy, rich chocolate peppermint filling. Pure heaven!New favorite dessert recipe coming right up!You will not believe how delightful these little tarts are, AND, they are easy to make so if you are craving something delish, these small but mighty slices of heaven will definitely hit the spot.If you love healthy tarts but have been a little reluctant to try and make a full-sized one, making mini tarts in a muffin pan for individual, ready-to-go, single servings is the way to go.This is one of the yummiest and easiest tart recipes ever! Luxurious, creamy, sweet and seriously amazing. They deliver the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. A delight for the eyes as its sure to wow, as well as your taste buds.With no bake time needed, these tiny two-bite tarts are super easy to whip up when you don’t have all day to be in the kitchen! Win-win..If you like peppermint chocolate, you will love this recipe! But you have been warned, they are not only delish but addictive too! The best of all is that you only need a few ingredients to make these tarts and they are sure to be a huge hit at any party, pot luck or family get-together!
Servings 8
Ingredients
Base Crust
- 1 cup almond flour (ground almonds)
- 1/2 cup dates, soaked at least 30 minutes and drained
- 1/4 cup chocolate chips
- 2 tablespoons coconut oil
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Peppermint Filling
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1 cup chocolate chips/chunks
- 1 tablespoon coconut oil
- 1 teaspoon peppermint extract
Optional Topping
- 1/4 cup crushed peppermint candy canes
Instructions
- Base Crust
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these tarts to allow coconut cream to separate.Line a muffin tin with 8 muffin liners or use a silicon muffin pan.Add all base crust ingredients to a food processor and process until mixture is sticky and starts to come together as a dough. You should be able to press it between your fingers and it will hold together.Taking 2 tablespoons at a time, press evenly into the bottom of each muffin cup. Refrigerate while you prepare the filling.
Peppermint Filling
- Open chilled can and scoop out the coconut cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.In a microwave-safe bowl, melt chocolate and coconut oil in the microwave at 50% power in 30 second intervals stirring between each burst until melted and smooth. Cool the chocolate to just above room temperature before whisking in coconut cream and peppermint extract. Pour filling over crust in muffin cups until they are about 3/4 full. (Optional): Sprinkle over crushed peppermint candy canes.Transfer tarts to the freezer to set for 30 minutes. Store tarts in an airtight container in the freezer.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
