Ingredients
To Make The Tarts:
- 3/4 cup + 1 tablespoon softened butter divided
- 1 package of gluten-free sugar cookie mix
- 1 egg
For The Filling:
- 3/4 cup avocado mashed
- 1/2 cup + 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup milk chocolate chips melted
- Crushed candy canes for garnish
Instructions
- Heat your oven to 350°F and lightly grease 2 cookie sheets.
- In a large bowl, combine the softened butter, cookie mix, and egg. Stir together until a soft dough forms.
- Place the dough between 2 sheets of parchment paper and roll out about 1/4-inch thick.
- Cut the cookies into whatever shapes desired and place on the prepared baking sheets. Bake until the edges of the cookies just begin to go golden brown, about 10-12 minutes. Let cool completely.
- Once cooled, add the cookies into a large food processor and crush until they form fine crumbs.
- Measure out 2 packed cups of the crumbs and pour them into a large bowl. Add in the remaining 5 tablespoons of softened butter and use your hands to combine until crumbs form.
- Place about 6 tablespoons of the crumbs into 4 tart shells and press down evenly. You want the base of the tart to be thin, with nice thick sides to ensure that they won't crack off when the tarts are baked.
- Bake until the tarts are lightly golden brown, about 13-14 minutes. Let cool completely.
- Once cooled, place the avocado into a food processor and blend until smooth. Add in all the remaining ingredients, up to the candy canes, and process until smooth and well combined.
- Divide the filling evenly between the tart shells, spreading out gently. Sprinkle with crushed candy canes.
- Place into the refrigerator until set, at least 2 hours.
- Enjoy!