chocolate tart

Plant Based Strawberry Chocolate Tart

Plant based // Gluten Free // Zero Waste // Season: summer

A fan of raw desserts? Try this summer fruit swirl ‘cheesecake’ instead!


Strawberry Chocolate Tart
Serves 1
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Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Prep Time
10 min
Cook Time
2 min
Total Time
12 min
  1. For the crust
  2. 1Β½ cups (144g) almond flour
  3. ΒΌ cup (21g) unsweetened cocoa powder
  4. ΒΌ cup (50g) coconut oil, melted
  5. 1 tablespoon (20g) pure maple syrup
  6. Pinch of kosher salt
  7. For the filling
  8. Β½ cup (114g) canned full-fat coconut milk
  9. 6 oz. (170g) bittersweet chocolate, finely chopped
  10. 1/4 cup sweetener of choice (honey, agave, maple syrup, etc)
  11. For the top
  12. 2 cups (240g) fresh strawberies
  1. Lightly grease a 9-inch pan with a removable bottom with coconut oil.
  2. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
  3. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in sweetener. Pour the filling into the prepared crust.
  4. Garnish the top with strawberries.
  5. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
  6. Store all leftovers in an airtight container in the refrigerator.
Daisy Goodwin


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