Ingredients
Scale
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 Tbsp coconut oil (melted)
- ¾ cup coconut sugar
- 2 cups almond flour
- ¼ cup tapioca flour
- ½ tsp baking soda
- 1 Tbsp red and green sprinkles
- 1 cup white chocolate chips
- 16 oz dairy-free cream cheese (softened)
- ⅓ cup coconut sugar
- 1 tsp peppermint extract
- Whipped coconut cream
- Crushed candy canes for decoration
Instructions
- Preheat oven to 350°F. In a mixing bowl, blend egg, vanilla, almond extract, melted coconut oil, and coconut sugar until combined.
- Fold in almond flour, tapioca flour, baking soda, and sprinkles to form a soft dough.
- Grease a springform pan and press dough evenly into the bottom and sides to create the crust. Poke holes with a fork.
- Bake for 20-24 minutes until golden brown; let cool.
- Melt white chocolate over low heat; set aside to cool slightly.
- Beat softened cream cheese with coconut sugar and peppermint extract until creamy. Mix in melted white chocolate until smooth.
- Pour filling into cooled crust; level top with a spatula.
- Chill in the fridge for at least six hours (overnight preferred) to set.
- Decorate with whipped coconut cream and crushed candy canes before serving.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg