I made this chocolate tart last Sunday for my family and it was a hit! Its light sweetness from the coconut cream, and refreshing juice from the strawberries paired with the intense rich chocolate crust makes it simply divine.
Did I mention that it is totally vegan, gluten free, with no added sugar!
1 ¼ cups almond flour
dash of Himalayan sea salt
¼ tsp baking soda
2 tbsp coconut oil
2 tbsp pure maple syrup
½ cup dark Baker’s chocolate
1 cup coconut cream (the yummy stuff from the top of the full fat coconut milk can)
1/3 cup pure maple syrup
1 tsp vanilla extract
1 container of fresh strawberries, washed & dried
Dark chocolate to shave on top (optional)
Powdered sugar to sprinkle on top (optional)
To start, preheat your oven to 350 degrees Fahrenheit. In a large bowl, mix together the almond flour, salt, and baking soda. In a separate bowl, melt the coconut oil and Baker’s chocolate, and then add in the maple syrup. Mix the wet ingredients and the dry, and press into a pan (I used a 9 inch round pan), make sure you cover the entire bottom of the pan, and press a bit up on the edges too. Place crust in the oven on the middle or top rack and bake for 8-10min. Then, place this in the fridge or the Canadian cooler- the chilly outdoors (watch out for birds!) for approximately 45min-1hr, until the crust has cooled.
While the crust is cooling, you can make your filling. Mix together the coconut cream, maple syrup and vanilla using an electric mixer. It is very similar to making traditional whipped cream. Blend together for a few minutes until the mixture becomes light and fluffy. Cover and place in the fridge until your crust is cooled.
Once the crust is ready, take your filling and scoop it inside, spreading evenly to the edges. Cut up strawberries and arrange them on top evenly. Then place shaved chocolate and powdered sugar on top (optional, however delicious). Cover, and return to the fridge until you are ready to serve.
Chef’s Tip: Making a double batch is a great idea. Everyone will want seconds. Enjoy!