Vegan Peppermint Crisp Tart

What would our South African heritage be without a traditional Peppermint Crisp Tart! It’s the dessert I whipped up the most often during my childhood, and definitely one I had to veganise to enjoy with my folks and friends today. But during the recipe development, I incurred a little problem… I couldn’t find the crunchy, sugary, green crisp part of the peppermint crisp chocolate anywhere! And Nesle’s Peppermint Crisp is not vegan 🙁 After many trials and errors, I figured out to recreate it myself. It takes a little bit of time and effort if you’re making it from scratch in one go, but it is totally worth it!


Vegan Peppermint Crisp Tart

Serves: 15 small slices
Total Time: 2 hours

What would our South African heritage be without a traditional Peppermint Crisp Tart - the vegan version of course!


  • 1x packet vegan Marie Biscuits (Baumann's are vegan/the digestive biscuits work too)
  • ½ cup vegan caramel (see under sauces)
  • For the filling:
  • 2x 250 ml Orley Whip (for dessert variety)
  • 20x drops Flavour Nation Choc Mint Flavour Drops
  • 4 - 8 drops Stevia or Flavour Nation Sweetener (depending on how sweet you prefer your tart)
  • 85g dark chocolate Aero, grated
  • For the peppermint rock candy:
  • Clear sugar rocks / rock candy (you can find this at the Asian supermarkets)
  • 5 drops Flavour Nation Choc Mint Flavour Drops
  • 1 drop green food coloring



Make the peppermint rock candy: Blitz 1 tablespoon sugar rocks in a food processor until fine (it should look like finely shattered glass). You can also shatter the sugar rocks by crushing them with a heavy object. Mix the shattered sugar rocks with 1 drop peppermint oil and 1 drop food coloring. Set aside to use as garnish for later.


Make the filling: Whip the Orley Whip until stiff. Add the peppermint oil, stevia and ¾ of the grated chocolate and mix through. Set aside.


Layer the tart: Dip the biscuits in hot water and place on the bottom of a glass dish (30cm) to create a cookie layer.


Add half of the filling mixture on top of the cookie layer and create a creamy layer.


Spread a layer of caramel sauce (half of the sauce) over the filling to create a caramel layer.


Add another layer of biscuits, followed by another layer of the filling.


Spin a spoon of caramel over the top and sprinkle with the rest of the grated chocolate and with the peppermint rock candy.


Place in fridge for 30 minutes to set.


Cut into 15 equally-sized blocks and serve with fresh mint leaves as garnish.

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