Go Back

Cat’s Healthier Peppermint Crisp Tart

A healthier take on a old classic


For the caramel

  • 330 ml of coconut cream chilled in the fridge
  • 1/3 cup maple syrup
  • ½ tsp salt
  • 1 tsp coconut oil
  • 1 tsp vanilla

Rest of tart

  • 2 slabs Cadbury Dairy Milk Mint crushed
  • 2 165 ml tins of coconut cream chilled in the fridge
  • 2 packets Gullon Gluten Free Digestive Biscuits crushed


  • Spoon the coconut cream out of the chilled tin, leaving the coconut water at the bottom of the can behind
  • Pour the coconut milk, maple syrup and salt into a pan
  • Boil over a medium heat and then reduce the heat once it reaches boiling point. Simmer for 30 or so minutes, stirring occasionally.
  • Add coconut oil and heat for another 5 minutes and the caramel will start to develop a darker colour. Keep stirring throughout the process.
  • Remove from heat and add the vanilla and then pour into a bowl to cool

For the rest of the tart

  • Crush the biscuits – I just hit them with the back of a wooden spoon while they were in the packet - but you can also add to a bowl and crush with the back of a wooden spoon 
  • Remove the next two cans of coconut cream from the fridge and spoon off the cream from the top of the cans
  • Whisk the coconut cream in a big bowl for 3 minutes over an icy bath – I do this in the kitchen sink. The coolness of the ice helps the cream to thicken up
  • Once the coconut cream is slightly thicker, pour in the cooled caramel and stir in one of the crushed chocolates
  • Begin to layer the tart – starting with crushed biscuits, then the caramel mixture.
  • Top off with more crushed chocolate
  • Refrigerate for an hour to set