Chocolate Candy Cane Tart
Instructions
- 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.
- 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.
- When ready, remove the crust from the oven, and set aside to cool.
- In the meantime, prepare the filling by adding all ingredients to a blender, and blend until smooth and creamy.
- When the crust is fully cooled, pour filling into the crust, and refrigerate for at least 3-4 hours.
- 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.
- Pipe coconut cream onto the tart around the edges, and garnish with candy canes. Enjoy!
Ingredients
CRUST24 Oreos
¼ cup coconut oil, melted
2 tbsp peanut butter
FILLING
2 cups cashews
1 cup chocolate milk
¼ cup pulp (from chocolate almond milk)
¼ cup maple syrup
¼ cup coconut oil
¼ -½ cup cocoa powder
GARNISH
coconut whipped cream
candy canes
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