Chocolate Candy Cane Tart
Instructions
CRUST1. Preheat oven to 350F. For the crust, add the Oreos to a food processor, and pulse until flour-like. Slowly add the peanut butter and melted coconut oil, pulsing 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 10 minutes, or until the crust appears to be crisp.
3. When ready, remove the crust from the oven, and set aside to cool.
FILLING
1. In the meantime, prepare the filling by adding all ingredients to a blender, and blend until smooth and creamy.
2. When the crust is fully cooled, pour filling into the crust, and refrigerate for at least 3-4 hours.
GARNISH
1. 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.
2. 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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