WATCH: Dark chocolate Peppermint Crisp tart



Ingredients 13
Servings 0
Time 00:35
  • 1/2
    cup
    dessicated coconut
  • 1
    cup
    oats
  • 1
    cup
    dried figs - roughly chopped
  • 1/4
    cup
    coconut oil
  • pinch of salt
  • 1
    egg
  • FILLING:
  • 2
    cup
    cocoa
  • 1
    cup
    coconut oil
  • pinch of salt
  • 1
    cup
    honey
  • TOPPING:
  • 3
    slabs Peppermint Crisp chocolate bars
 

Method

00:35
 

Preheat the oven to 180ºC. In a blender combine the desiccated coconut, oats, coconut oil, dried figs and egg. Blitz for 1 - 2 minutes until you achieve a sticky dough consistency.

Pour the dough out onto a tart case and flatten with your hand and then with the back of a spoon. Bake for 15 - 20 minutes or until a light golden brown colour. Set aside and allow to cool.

Meanwhile make the filling by combining all the ingredients in a pot on the stove top. Stir until melted and smooth. Pour into the tart case and top with the Peppermint Crisp.

Place in the refrigerator to set for 30 minutes before slicing.

TIP: This tart can be made well in advance. Simply remove from the fridge a few minutes before serving to allow it to come to room temperature otherwise it will be very hard to slice.

WATCH how to make it below...

Also try these recipes:

Peppermint Crisp marshmallow squares

Chocolate Peppermint Crisp fridge cake

Peppermint Crisp ice-cream cake

 

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