Monthly Archives: September 2016

Vegan Gluten Free Strawberry Chocolate Tart


Almond tart crust

  • 1 ½ cups almond meal or flour
  • 1 pinch sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 1 tablespoon water

Chocolate filling

  • 1 ¼ cups full-fat coconut milk
  • 2 tablespoons coconut sugar
  • 1 (10 oz.) package of dark chocolate morsels (Enjoy Life)
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh strawberries, sliced

Almond tart crust

  • Preheat oven to 350°F
  • Place a rack in the middle of the oven
  • In a mixing bowl stir together the almond flour, sea salt, baking soda, and cinnamon. Break apart any lumps.
  • In a small bowl, stir together the vanilla, coconut oil, maple syrup and water.
  • Add the oil mixture to the flour and stir the dough together until thoroughly combined.
  • Turn the dough onto a 9-inch pie pan or tart pan.
  • Flatten the dough with the side of a rubber spatula to spread it to the edges of the pan. Make sure the dough is pressed evenly and is uniform thickness across the bottom and edges.
  • Place the tart on a sheet pan and bake it for 12 minutes.
  • Remove the tart shell from the oven and let it cool slightly.

Chocolate filling

  • In a medium saucepan, add coconut milk and sugar. Over medium-low heat, stir until coconut milk is hot and sugar is dissolved (about 5 minutes).
  • Remove from heat and pour over chocolate morsels in a separate bowl. Add vanilla. Stir until chocolate is melted and mixture is smooth.
  • Pour chocolate filling into chilled crust. Allow to cool for 15-20 minutes.
  • Top with sliced strawberries.
  • Place tart in refrigerator to chill, 1-2 hours. Slice and serve.