Chocolate Candy Cane Tart

Total Time: 30 minutes active time, 3.5-4.5 hours waiting time

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.

Servings: approx. 8

Vegan

Ingredients

Oreo crust

2 ½ cups oat flour
10-15 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

Step 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.

Step 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.

Step 3

When ready, remove the crust from the oven, and set aside to cool.

Step 4

In the meantime, prepare the filling by adding all ingredients to a blender, and blend until smooth and creamy.

Step 5

When the crust is fully cooled, pour filling into the crust, and refrigerate for at least 3-4 hours.

Step 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.

Step 7

Pipe coconut cream onto the tart around the edges, and garnish with candy canes. Enjoy!