Gingersnap Peppermint Chocolate Tart (Gluten Free)

Gingersnap Peppermint Chocolate Tart (Gluten Free)

An all time favorite Christmas time treat, always requested by the gluten free family members and even the non-gluten free. This gingersnap peppermint chocolate tart is gluten free but you’d never even know it!

Ingredients:
-6 oz bag of gluten free ginger snaps
-6 tbsp butter (or ghee)
-12 oz chocolate chips (dark, milk, or semisweet have all worked for me)
-1/2 cup coconut cream
-Optional: 3 tbsp crushed peppermint (about 1 candy cane)
-Optional: 2 oz bourbon
-Topping options: more crushed peppermint

Instructions:
1. Preheat oven to 375 F
2. Add cookies to a food processor and pulse several times.
3. Add butter in, one tablespoon at a time, until fully incorporated into cookie crumble and the mixture has thickened to that similar to a pie crust
4. In a greased spring-form pan (or a tart pan), add cookie crumble to base and up the sides about 3/4 of an inch. Poke some holes in the bottom with a fork.
5. Bake the crust for about 8 minutes, or until golden. Remove and allow to cool.
6. In a small saucepan, bring coconut cream to a boil. Remove from heat and pour in chocolate chips. Wait 5 minutes, then mix well until chocolately smooth.
7. Stir in crushed peppermint and optional bourbon. If omitting both, skip this step.
8. Pour chocolate into the crust and place in the refrigerator for 2-3 hours.
9. Remove from the fridge and top with crushed peppermints and allow to thaw out for about 15-20 minutes before serving.

Gingersnap Peppermint Chocolate Tart (Gluten Free)

Loved by gluten free and gluten eaters alike
Course: Dessert
Keyword: Tart

Ingredients

  • 6 oz bag of gluten free gingersnaps
  • 6 tbsp butter
  • 12 oz chocolate chips dark chocolate, semi-sweet, vegan, or milk chocolate all work
  • 1/2 cup full fat coconut cream
  • 3 tbsp crushed peppermint
  • 2 oz bourbon optional!

Instructions

  • Preheat oven to 375 F
  • Add cookies to a food processor and pulse several times.
  • Add butter in, one tablespoon at a time, until fully incorporated into cookie crumble and the mixture has thickened to that similar to a pie crust.
  • In a greased spring-form pan (or a tart pan), add cookie crumble to base and up the sides about 3/4 of an inch. Poke some holes in the bottom with a fork.
  • Bake the crust for about 8 minutes, or until golden. Remove and allow to cool.
  • In a small saucepan, bring coconut cream to a boil. Remove from heat and pour in chocolate chips. Wait 5 minutes, then mix well until chocolately smooth.
  • Stir in crushed peppermint and optional bourbon. If omitting both, skip this step.
  • Pour chocolate into the crust and place in the refrigerator for 2-3 hours.
  • Remove from the fridge and top with crushed peppermints and allow to thaw out for about 15-20 minutes before serving.
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