Peppermint Mocha Tart

The holidays bring back familiar flavors, and peppermint mocha is always a favorite. This Peppermint Mocha Tart delivers cool peppermint, rich dairy free chocolate and a tender gluten free base that holds together well. It is simple to prepare, fits the autoimmune protocol and brings a festive touch to any holiday menu.

Most tarts feature fruit, yet this version highlights peppermint and chocolate for a refreshing twist. The crust is nut free and made with tigernut flour and coconut. The peppermint layer adds a clean and bright flavor. The silky ganache provides a smooth finish that pairs well with the cool peppermint spread. Peppermint Mocha Paleo Protein supports the flavor and adds 21 grams of clean, grass fed, hydrolyzed beef collagen per scoop. You can find it here: 

Gluten Free Tart

This gluten free tart uses tigernut flour, cacao powder and shredded coconut to create a base that stays firm while remaining tender. Tigernut is a small tuber that provides fiber and resistant starch, which can support healthy digestion as part of a balanced diet. Shredded unsweetened coconut adds structure along with healthy fats. Cacao powder deepens the flavor without dairy or additives.

These ingredients are simple and nourishing. They also support those eliminating gluten or following an AIP friendly approach. Choose high quality coconut products with no added sugar. Select dark chocolate that is labeled dairy free to keep the tart fully compliant and easy to enjoy for a wide range of dietary needs.

Peppermint Protein Powder

Peppermint Mocha Paleo Protein adds a smooth mint chocolate flavor and supports fullness. Each scoop offers 21 grams of hydrolyzed collagen from grass fed beef. Collagen can support skin, hair, nails and connective tissue when used as part of a nutrient focused routine. A clean protein powder can also support stable energy during a busy holiday season.

This protein powder is made without gluten, dairy or soy, which helps keep the recipe aligned with AIP friendly choices. It dissolves easily, mixes well with coconut based ingredients and maintains a consistent texture when chilled. The combination of cocoa, peppermint and collagen creates a smooth flavor that works well in baked goods and no bake desserts.

Dairy Free Chocolate Ganache

This dairy free ganache calls for chilled coconut cream instead of heavy cream. Coconut cream blends with dark chocolate to create a smooth and glossy finish that sets well in the refrigerator. It contains natural fats that help the ganache firm evenly and slice cleanly.

Choose dairy free dark chocolate with simple ingredients. Warm the coconut cream gently until steaming, then pour it over the chopped chocolate. Allow it to rest for a few minutes, then stir until smooth. A small pinch of sea salt enhances the overall flavor and brings balance to the sweet and minty notes in the filling.

How To Make Peppermint Mocha Tart

Begin by preparing an 8- or 9-inch tart pan with a removable base. In a food processor, combine shredded coconut, tigernut butter, Peppermint Mocha Paleo Protein, melted coconut butter, tigernut flour, cacao powder and sea salt. Pulse until the mixture forms a dough that holds together when pressed. If it feels dry, add one or two teaspoons of melted coconut butter. Press the dough into the bottom and sides of the pan, then chill for 20 to 30 minutes.

To prepare the peppermint spread, place chilled coconut cream, coconut oil, vanilla and peppermint oil in a saucepan. Warm the mixture over low heat while whisking until smooth. Do not let it boil. Taste and adjust the peppermint flavor as desired. Spread the mixture over the chilled crust and return the tart to the refrigerator to firm while you prepare the ganache.

Place finely chopped dark chocolate in a heat safe bowl. Warm one and a half cups of chilled coconut cream with sea salt until steaming. Pour the hot cream over the chocolate and let it rest for two to three minutes. Stir until the ganache becomes silky and smooth. Allow it to cool for several minutes so it thickens slightly. Pour the ganache over the peppermint layer and smooth the surface.

Chill the tart for at least three hours or until fully set. For clean slices, warm a knife under hot water, wipe it dry and cut slowly through the layers. Store leftovers in the refrigerator for up to five days.

Final Notes and Garnish Ideas

Beet coated coconut flakes add color and gentle sweetness. A small sprinkle of flakey sea salt offers contrast. Fresh mint leaves bring a festive touch to the presentation. This tart is refreshing, nourishing and supportive of an AIP friendly holiday table.