Gingersnap Peppermint Chocolate Tart (Gluten Free)

Loved by gluten free and gluten eaters alike

Course: Dessert

Keyword: Tart

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!

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.