Gluten Free Dairy Free Christmas Dessert

Oh, look who’s trying to navigate the double whammy of gluten-free AND dairy-free during the most indulgent time of year! Holiday dessert tables can feel like a minefield when you’re avoiding both gluten and dairy, but hang tight—I’ve got a showstopper that’ll make everyone at your Christmas gathering ask for seconds (while you smugly don’t disclose how easy it actually was to make).

Why This Recipe is Awesome

Let me tell you why this Festive Chocolate Peppermint Tart deserves a spot at your holiday table. First off, it’s ridiculously decadent without the typical post-dessert regret spiral. Second, it doesn’t require any fancy equipment—no stand mixer holding prime real estate in your kitchen necessary. And perhaps most importantly, your gluten-loving, dairy-obsessed relatives won’t even realize they’re eating an “alternative” dessert. They’ll be too busy making those little “mmm” noises people make when they’re trying not to talk with their mouths full.

Bonus points: You can make this a day ahead, which means less Christmas Day kitchen chaos. Who doesn’t want more time for mimosas and present opening?

Ingredients You’ll Need

For the crust:

• 2 cups almond flour (not almond meal—there’s a difference, and yes, it matters)
• ¼ cup cocoa powder (the darker, the better—like my soul in January when the holiday decorations come down)
• ¼ cup coconut oil, melted (if your kitchen is cold, you might need to convince it to melt first)
• 3 tablespoons maple syrup (the real stuff, not that pancake-adjacent corn syrup)
• ¼ teaspoon salt (just a pinch, we’re not salting the sidewalk here)

For the filling:

• 2 cans full-fat coconut milk, refrigerated overnight (this is non-negotiable—plan ahead!)
• ½ cup dairy-free chocolate chips (check the label, some brands are sneaky)
• ¼ cup maple syrup
• 1 teaspoon peppermint extract (NOT peppermint oil unless you want your dessert to taste like toothpaste)
• 1 teaspoon vanilla extract (the real deal, not the imitation stuff)

For the topping:

• ¼ cup crushed candy canes (or those fancy natural peppermint candies if you’re avoiding food dye)
• ¼ cup toasted coconut flakes (optional, for the coconut enthusiasts)
• A handful of fresh mint leaves (for that “I’m fancy and totally planned this garnish” vibe)

Step-by-Step Instructions

1. Prep your coconut milk by placing the cans in the refrigerator the night before. This separates the cream from the liquid, and we’re only interested in the thick, creamy part for our filling.
2. Preheat your oven to 350°F (175°C). While waiting, line a 9-inch tart pan with parchment paper. No tart pan? A pie dish works too—we’re not baking for the Queen of England here.
3. Make the crust by combining almond flour, cocoa powder, and salt in a bowl. Pour in the melted coconut oil and maple syrup, then mix until it looks like wet sand. Press this mixture firmly into your prepared pan, going up the sides like you’re building a little chocolate fortress.
4. Bake the crust for 12-15 minutes until it feels set but not burnt. It won’t change color much (it’s already brown from the cocoa), so trust your timer and nose here.
5. Let the crust cool completely. I mean completely. Like, go watch an episode of your favorite show and come back completely. Patience is a virtue, especially in baking.
6. For the filling, open your refrigerated coconut milk cans and scoop out only the solid white cream part into a mixing bowl. Save the clear liquid for smoothies or curry later.
7. Melt the chocolate chips in the microwave in 30-second bursts, stirring between each until smooth. Let it cool slightly so it doesn’t turn your coconut cream into soup.
8. Whip the coconut cream with a hand mixer until fluffy, about 2 minutes. Add the maple syrup, peppermint extract, and vanilla, then whip again.
9. Fold in the melted chocolate until just combined. You want beautiful swirls, not a muddy mess.
10. Pour the filling into your cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, but overnight is better.
11. Before serving, sprinkle with crushed candy canes, toasted coconut if using, and garnish with mint leaves. Look at you, so festive!

Common Mistakes to Avoid

Not refrigerating your coconut milk ahead of time. Unless you enjoy the consistency of chocolate soup, don’t skip this step. The separation of cream and liquid is crucial for that mousse-like texture.

Over-mixing the filling. Mix until combined, then stop. This isn’t a test of your endurance or arm strength.

Adding the peppermint topping too early. Those candy canes will melt into sad pink puddles if you add them before serving. Patience, grasshopper.

Forgetting to check your chocolate chips. Some “dairy-free” brands still contain milk derivatives. Read those labels like you’re studying for an exam.

Trying to serve it straight from the fridge. Let it sit out for about 10 minutes before cutting. Rock-hard tart = sad holiday memories.

Alternatives & Substitutions

Not a peppermint fan? Swap the peppermint extract for orange zest and a splash of orange liqueur (if you’re feeling naughty). Top with candied orange peel instead of candy canes for a chocolate-orange Christmas vibe.

Almond flour alternatives: Try hazelnut flour for a Nutella-esque flavor profile, or a mix of sunflower seed flour and coconut flour if you’re dealing with nut allergies too. Because holidays aren’t complicated enough, right?

Maple syrup substitutes: Honey works if you’re not vegan (though it’s technically not “plant-based”), or try date syrup for a caramel undertone that’ll make you question all your previous life choices.

Coconut avoiders: If you’re avoiding coconut (but somehow still reading a recipe that uses coconut milk and oil), try using a thick, store-bought oat cream for the filling and avocado oil for the crust. The texture won’t be identical, but it’ll still be delicious, I promise.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Not only can you, but you absolutely should. This tart actually improves after a day in the fridge when all the flavors have had a chance to get to know each other better. Make it up to two days ahead, but save the toppings until serving time.

Will this melt if left out during the party?
It won’t turn into a puddle immediately, but it’s not invincible against heat. It should be fine at room temperature for about two hours. After that, it starts to get softer than your resolve to stick to just one slice.

My filling isn’t thickening. What did I do wrong?
Did you use light coconut milk instead of full-fat? That’s like using water instead of cream and expecting the same results. Also, if your kitchen is warmer than the surface of the sun (hello, holiday cooking marathon), the filling will take longer to set.

Can I freeze leftovers?
Yes! Slice it first, then freeze individual portions. Future you will be extremely grateful when January blues hit and you discover chocolate tart in your freezer. Thaw in the fridge overnight.

My crust crumbled. Help!
Did you pack it firmly enough into the pan? This isn’t a time for gentle patting—really press it in there. If disaster has already struck, crumble it completely and call it a “deconstructed tart” or use as a topping for dairy-free ice cream. Culinary disasters often lead to new discoveries, or at least that’s what I tell myself.

Is this actually healthy?
It’s healthier than traditional Christmas desserts, but let’s not kid ourselves—it’s still a dessert. However, it does have some nutritional benefits from the almond flour and coconut, so let’s call it “nutritionally enhanced indulgence” and enjoy it without the side of guilt.

Final Thoughts

There you have it—a gluten-free, dairy-free Christmas miracle that doesn’t taste like cardboard or disappointment! This chocolate peppermint tart proves that dietary restrictions don’t have to mean missing out on holiday dessert traditions. The best part? While everyone else is in a food coma from heavy traditional desserts, you’ll be feeling smug and comfortable in your slightly-more-virtuous indulgence.

So go ahead and claim your rightful place at the dessert table this Christmas. Bring this tart, watch people’s surprise when you tell them it’s free from gluten and dairy (timing this revelation for after they’ve complimented it is particularly satisfying), and enjoy being the inclusive dessert hero everyone needs. ‘Tis the season for everyone to have their cake—er, tart—and eat it too!