Chocolate and strawberries, need we say more?! This decadent tart features leftover pulp from your Almond Cow. Wow your guests and loved ones this Valentine's Day. Enjoy!
Servings: 6-8 slices
Prep time: 25 min
Cook time: 20 min
Additional time: 2 hours 20 minutes
- 1 ½ cups Gluten-free oats
- ¼ cup Almond pulp
- ¼ cup Almonds
- 5 tbsp Coconut oil
- 2 tbsp Maple syrup
- 1 tbsp Cacao powder
- 2 cups Fresh strawberries (quartered)
- 1 cup Fresh raspberries
- ¼ cup Water
- 2-3 tbsp Maple syrup
- 1 ½ tsp Agar agar powder
- ½ can Full-fat coconut milk
- 2 tbsp Coconut oil
- ⅓ cup Maple syrup
- 5 oz Stevia sweetened or unsweetened chocolate
Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside. For the crust add oats and almonds into a food processor. Pulse until combined and add almond pulp, cacao powder, maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
While the crust is cooling down, prepare the strawberry layer. In a small saucepan add berries, maple syrup and water. Simmer over medium-high heat for about 5-10 minutes. Puree with a hand mixer or transfer into a blender and process into a smooth mixture. Transfer back into the saucepan and add agar agar powder. Simmer over low heat for about 5 minutes. Set aside for 5 minutes, then pour into the crust and freeze for about 10 minutes.
In the meantime prepare chocolate filling. In a small saucepan add coconut milk, coconut oil, maple syrup and chocolate. Heat over low heat until chocolate has melted. Stir until fully combined. Pour on top of the strawberry layer up to the top of the crust and refrigerate for about 2 hours until tart has fully set. Garnish with fresh berries and enjoy.
Store leftovers in an airtight container for up to one week.