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Spoil yourself with this creamy, refreshing taste of our Vegan Peppermint Tart! Perfect for any occasion, this delightful dessert is a must-try.
If you’re craving a classic South African dessert but want to keep it plant-based, this Vegan Peppermint Tart is a tasty twist on the much-loved Peppermint Crisp Tart. Traditionally known for its creamy layers of whipped cream, caramel, and the distinctive Peppermint Crisp chocolate, this iconic treat has been a go-to at gatherings and celebrations across South Africa for generations.
This vegan version keeps all the signature elements intact while swapping out dairy for delicious plant-based alternatives. Coconut cream brings a rich, velvety texture, while a dairy-free caramel sauce adds the same sweet indulgence. A minty chocolate substitute delivers that cool, refreshing flavor reminiscent of the original Peppermint Crisp, and a crunchy, vegan biscuit base rounds out the layers. The result? A sinfully delicious, chilled dessert that’s just as nostalgic and satisfying as the original, but now accessible to anyone embracing a vegan lifestyle.
Whether you’re catering to dietary preferences or simply looking to try a modern twist on a traditional favorite, the Vegan Peppermint Tart offers a fresh, exciting way to enjoy a piece of South African culinary heritage.
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Vegan Peppermint Tart
- Prep Time: 40 minutes
- Assembling and resting: 4 hours
- Cook Time: 15 minutes
- Total Time: 4 hours 55 minutes
- Yield: 12 servings depending on size 1x
- Category: Dessert
- Method: Easy
- Diet: Vegan
Description
Craving something minty and delicious? This rich and decadent dessert, Vegan Peppermint Tart is here to satisfy your sweet tooth.
Ingredients
Tart filling and Base
- 800ml Cha’s Organic Coconut Whipping Cream (2 x 400ml tins)
- ±1.5-2.5ml Peppermint Extract
- 350g Vegan Tesco Nice Biscuits or Vegan Coconut Cookies or 1 box of Vegan arrowroot biscuits
- 140g Vegan Mint Chocolate. I used NuGo Dark Mint Chocolate Chip (3 bars)
Caramel
- 390g Let’s Do Organic Sweetened Vegan Condensed Coconut Milk (2 x 195g tins) ** See below how to make vegan caramel at home.
Instructions
Tart filling and Base
- Put the tins of coconut cream in the fridge overnight. Also, chill the bowl you will use to whip the cream by placing it in the freezer.
- Whip the cold cream until soft peaks form.
- Gently stir in the peppermint essence.
- Ensure the caramel is soft but not hot, as this will keep the whipped cream fluffy.
- Use a square dish (25 x 20 x 7cm or 10 x 7.5 x 3 inches), place a single layer of biscuits, and add small pieces covering any gaps.
- Spread a 1/3 of the caramel cream mixture over the biscuits and sprinkle with a 1/3 of the chocolate (for a 3-layer tart).
- Repeat the layers, ending with the chocolate on top.
- Chill in the fridge for at least 4 hours or overnight.
- Cut into cubes and serve.
Caramel
- Pour the coconut condensed milk into a large microwave-safe bowl. Stir it well in case it has separated in the can.
- Cover the bowl tightly with plastic wrap (cling film).
- Set your microwave to 50% power and heat the condensed milk for 5 minutes. This helps prevent it from boiling over.
- Take it out, whisk it, and cover it again.
- Lower the microwave power to 20-30%. Heat it in 2–3-minute intervals, watching closely.
- Keep microwaving until it reaches the thickness you want.
- Be careful not to overcook, or it might turn into toffee. It will thicken more as it cools.
Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 429
- Sugar: 30.2 g
- Sodium: 128.3 mg
- Fat: 25.8 g
- Saturated Fat: 21.2 g
- Trans Fat: 0 g
- Carbohydrates: 48.9 g
- Fiber: 1.9 g
- Protein: 4.5 g
- Cholesterol: 0 mg
I am linking up with a bunch of fantastic peeps from the blogosphere who host awesome Linkups: Fiesta Friday; County Road 407
Products we love and used in this recipe, available from Amazon
I am linking up with a bunch of fantastic peeps from the blogosphere who host awesome Linkups: Homestead Blog Hop; County Road 407
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I wouldn’t know where to get some of these ingredients here in Germany, but this sure looks yummy and I love mint!
If I were better at kitchen experiments, I’d try a vegetarian version of these.
Cat
https://catswire.blogspot.com/
Hi Cat, I have added links to all the products – Amazon, so hopefully that will help
I’m not Vegan, but I do love mint, so this recipe is going to be one that I try out and share with Vegan friends!
Thank you so much for popping in here, and I truly hope you and your vegan friends will enjoy it. It’s my adapted veganized version of the famous South African peppermint crisp tart. Enjoy it.
These look delicious!
Thank you, Joanne. Trying my hand at veganizing old favorites for our Son and his vegan family. It came out pretty good and he loved it.
Yes please! That sounds amazing!
Enjoy it Heather. Our Son and DIL and family are vegan, and DIL asked me to veganize this all time SA favorite for our son’s birthday. Although I made it myself, must admit it turned out pretty good and close to the regular version.