Ingredients

The following ingredients have 12 Servings
  • 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)

Instruction

  • Preheat the oven to 350ºF. Grease a 14×5” tart pan (what I used), 9” round tart pan, or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t 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.