The Twist in my Peppermint Twist Tart
Here in South Africa, we have a dessert called Peppermint Crisp Tart, it’s a favourite among many- including my boyfriend. (Who is just as health orientated as I am) It’s him you can thank for me putting a twist on the original to make it somewhat healthier. I say “somewhat healthier” because I’m still on the fence when it comes to xylitol.
We have heard wonders when it comes to Xylitol and its Oral health benefits, as well as how it is great for diabetics, however, I am also aware of how poisonous it is for Dogs. So while Xylitol is not something I would recommend substituting into your daily health regime as a sugar substitute, you can get away with it in a small amount here and there. I would suggest you do your own research into Xylitol and decide for yourself. For more reading on the topic check out: Dr. Axe’s article
The original recipe is packed with sugar dense caramel, cream, biscuits and chocolate, and will inevitably leave you feeling heavy and ill if not bouncing off the walls. Don’t get me wrong it’s tasty, but as for your health, well rather give this version a try ;). What I loved about this tasty tart, apart from it being gluten and dairy free, was how light it was- yet still so satisfying. It didn’t leave you feeling heavy, bloated or comatose after ingesting all that rich cream and caramel. It was honestly the perfect light after dinner treat. So here it is, my version of the South African favourite Peppermint Crisp Tart.
375ml Almond flour
30ml Xylitol or Raw Honey
60ml Salted Butter
60ml Desiccated coconut
80ml Salted Butter
100ml Coconut Cream (refrigerated overnight)
3 Caring Candies Fresh Mint Chocolate finely chopped
( You can find these at a Dischem, or pharmacy, even some health shops stock them)
1 tin Coconut Cream (refrigerated overnight)
Preheat your oven to 180°C.
Thoroughly mix the dry base ingredients in a bowl.
Melt the butter and mix into dry ingredients, mix very well so as to combine the butter with the dry ingredients.
Press the moist crumble into the base of a pie dish, I like to use the back of a tablespoon to get it down flat and smooth.
Bake the crust for 8-10 minutes, or until slightly browned.
Remove from the oven and set aside to cool.
Melt the butter in a small non-stick pan over medium heat.
Add the coconut cream and xylitol to the butter and continue to whisk until it begins to thicken and change to a sticky caramel colour and texture. (This can take a little while so be patient)
Remove the pan from the heat and continue to stir until it has cooled slightly.
Whip the Coconut Cream until nearly stiff, and then fold in the caramel and 3/4 of the chopped chocolate (this works best if the caramel is still warm).
Spread the whipped cream mixture over the coconut base and sprinkle over remaining crushed chocolate.
Refrigerate for at least an hour.
Garnish with fresh mint leaves, serve and enjoy! Here’s to a Summer filled with happy, healthy treats. Looking forward to sharing with you all again. As always feel free to get in touch if there is favourite of your own you’d like a healthy alternative to.
Love and health,
“Mama Wolf” x
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