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Chocolate Candy Cane Tart

This is the most delightful, festive treat for the holidays. Rich, creamy, and full of chocolate flavor! The perfect way to use your leftover pulp.

Total Time: 30 minutes active time, 3.5-4.5 hours waiting time
Servings: approx. 8

vegan chocolate candy cane tart

Ingredients

Oreo crust
  • 2 ½ cups oat flour
  • Oreos
  • ½ cup chocolate milk pulp (drained, from chocolate almond milk)
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted
  • 2 tbsp peanut butter
Chocolate filling
  • 2 cups cashews
  • 1 cup chocolate milk
  • ¼ cup pulp (from chocolate almond milk)
  • ⅓ cup maple syrup
  • ¼ cup coconut oil
  • ¼ -½ cup cocoa powder
  • coconut whipped cream, for garnish
  • candy canes, for garnish

Directions

  1. Preheat oven to 350F. For the crust, add oat flour and Oreos to a food processor, and pulse until flour-like. Add the rest of the ingredients, and pulse until the mixture forms a ball that rolls around the processor. 
  2. Transfer dough into an 8-inch tart tin, and press it down and up the sides. Bake for about 30-40 minutes, or until the crust appears to be crisp.
  3. When ready, remove the crust from the oven, and set aside to cool.
  4. In the meantime, prepare the filling by adding all ingredients to a blender, and blend until smooth and creamy.
  5. When the crust is fully cooled, pour filling into the crust, and refrigerate for at least 3-4 hours.
  6. When ready to serve, prepare coconut whipped cream by adding all ingredients to a mixing bowl, and whip with hand-mixer until soft peaks form.
  7. Pipe coconut cream onto the tart around the edges, and garnish with candy canes. Enjoy!

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