This rich chocolate dessert tastes as amazing as it looks & even better, it is made with real ingredients so it is guilt(ish) free! There is no sugar, gluten or diary in this tart.
There are three simple elements to this tart, the base, the topping & the strawberries. You can make the base ahead of time & keep in the fridge until you are ready to use it.
INGREDIENTS
Base
1 cup dates
1/2 cup cashew nuts
1/2 cup almonds
1/4 cup sunflower seeds
2 tablespoons cocoa
2 tablespoons of coconut oil
Topping
1 cup dates
2 tablespoons cocoa
1 table spoon coconut oil
1 punnet strawberries
DIRECTIONS
- Place the almonds, cashews & sunflower seeds in the food processor & whiz on high until finely chopped
- Add the dates & whiz on high until the mixture in blended & the dates are smooth, scrape down the sides as needed
- Add the cocoa power & pulse until blended
- Add the coconut oil & pulse until blended, by now the mixture should be soft & easily form a ball
- Press the mixture into a pie dish, lined with baking paper & place in the fridge for at least 2 hours but as long as a week
- To make the topping, soak the dates in hot water for over an hour
- Drain the water & place the dates in the food processor, chop until smooth. In my food processor I do this on a low speed for a longer period of time. It takes around 5 minutes to get a smooth consistency
- Add the coconut oil & the cocoa at any time during the process. The coconut oil may help the mixture move around in the processor
- Keep blending mixture until very smooth & put aside until you are ready to serve the tart
- Wash & halve the strawberries
- Once the base is set place on a cake plate & top with a layer of the chocolate topping
- Carefully arrange the strawberries one at a time to create a beautiful pattern
- Serve & enjoy!
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