Description
This no-bake chocolate strawberry tart is filled with a velvety strawberry truffle filling. Comes together with just 9 wholesome ingredients and is naturally gluten-free!
Ingredients
Crust
- 3 cups One Degree Organic Foods’ Gluten-Free Sprouted Brown Rice Crisps
- 1/3 cup soft medjool dates, pits removed**
- 1/3 cup almond butter
- 1/4 tsp kosher salt
Filling
- 10 oz dairy-free dark chocolate chips
- 1 cup canned coconut cream**
- 3/4 cup natural smooth almond butter
- 2 tbsp maple syrup
- 1/2 cup freeze dried strawberries, crushed into a fine powder (optional)
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
- Add the rice crisps, medjool dates and almond butter to a food processor. Pulse the mixture together until t
- Place a 9-inch round tart pan on a large flat plate. Transfer the crumble to the tart pan and evenly press the crumble into the shape of the pan. Make sure the crumble covers the entire bottom and sides of the pan. To get it nice and smooth, use the bottom of a flat measuring cup to help press and smooth out the crust. Pop the tart into the freezer to firm up while making the filling.
- Fill a large sauce pan 1/4 of the way with water and bring to a boil. Remove the pan from heat and place a heat safe bowl on top, making sure the bottom of the bowl is not touching the water.
- Add the chocolate chips and coconut cream to the bowl and stir continuously until the chocolate has fully melted and looks smooth and glossy then remove from heat.
- Stir in the almond butter, maple syrup, the crushed freeze-dried strawberries, vanilla, and salt. Continue to stir until everything is evenly mixed (alternatively, for a smoother texture, place all the ingredients including the chocolate into a high speed blender and blend until smooth).
- Pour the chocolate mixture into your cooled tart crust and spread the mixture out evenly with a spatula. Carefully place the tart in the freezer to set for 1 hour. For the best texture when serving, allow the tart to sit at room temperature for 10-15 minutes before slicing into it and serving. Garnish your tart with strawberries and almond slices as desired.
Notes
If you can’t find coconut cream, use 2 cans of full-fat coconut milk. Place the cans in the fridge for at least 4-6 hours prior to starting so that it’s easier to separate the cream from the water. Scoop out the cream from the top and measure in a measuring cup.
If your dates are not soft, soak them in boiling water for 10 minutes. Drain then use in the recipe as instructed.
Change up the flavors. Give your tart a Nutella flavor by swapping the almond butter with some homemade vegan nutella instead.
Adjust the sweetness to your liking. Dark chocolate often has a more bitter flavor, so depending on the type you use, feel free to add more liquid sweetener as desired until the flavor is to your liking.
For a smoother filling, try blending it! I personally opted to keep everything to one bowl as I didn’t want another dish to clean, but if you want the ultimate smooth velvety texture to your filling, add the melted chocolate along with the remaining filling ingredients to a high speed blender and blend until silky smooth.
