Description
These Dark Chocolate Strawberry Tarts are a decadent yet healthy dessert featuring a rich cocoa oat crust filled with a creamy strawberry cashew filling and topped with a luscious dark chocolate glaze. Perfectly balanced with natural sweetness and wholesome ingredients, they are great for satisfying your sweet tooth while staying mindful of nutrition.
Ingredients
Tart Shell
- 1/4 cup dark cocoa powder
- 1 cup old-fashioned oats
- 1 2/3 cups almond flour
- 1/3 cup dates, pitted and coarsely chopped
- 1/4 cup honey (use maple syrup for vegan)
- 3 tablespoons coconut oil, melted
- 1/4 teaspoon salt
Strawberry Filling
- 1 cup raw cashews, soaked for 1 hour in boiling water
- 1 cup strawberries
- 2 tablespoons honey (or maple syrup for vegan)
- 1 tablespoon coconut oil, melted
- 2 teaspoons lemon juice
Chocolate Glaze
- 3 tablespoons honey (or maple syrup if vegan)
- 3 tablespoons coconut oil, melted
- 1/3 cup dark cocoa powder
Instructions
- Prepare Tart Shell: In a food processor, combine the dark cocoa powder, oats, and almond flour. Process for 1 minute until a fine powder forms. Then add chopped dates, honey, melted coconut oil, and salt; process again until you get a smooth, sticky mixture, about 2 minutes. Firmly press approximately 2-tablespoon-sized balls of dough into mini muffin cup tins, creating a well in the center of each tart shell with your thumb. Refrigerate the shells until ready to fill.
- Soak Cashews: Pour boiling water over the raw cashews and let them soak for 1 hour to soften, making them easier to blend into a creamy filling.
- Make Strawberry Filling: Drain the soaked cashews and place them in a high-powered blender. Add strawberries, honey, melted coconut oil, and lemon juice. Blend for 2 to 3 minutes until the mixture is silky smooth, scraping down the sides if needed. Transfer the filling to a piping bag.
- Fill Tart Shells: Pipe the strawberry filling into the prepared chocolate crusts. Refrigerate again while you prepare the glaze.
- Prepare Chocolate Glaze: In a small bowl, whisk together the chocolate glaze ingredients: honey, melted coconut oil, and dark cocoa powder until smooth and well combined. Drizzle this glaze generously over the filled strawberry tarts.
- Chill and Serve: Refrigerate the finished tarts for at least one hour to allow the flavors to set and the glaze to firm up. Store leftovers in the refrigerator for up to a week or freeze for up to a month.
Notes
- For a vegan version, substitute honey with maple syrup in all parts of the recipe.
- Soaking the cashews is essential for achieving a creamy, smooth filling texture.
- You can use mini muffin tins or tartlet pans for shaping the tart shells.
- Ensure the coconut oil is melted but not hot to keep the mixture smooth and workable.
- Refrigerate the tarts thoroughly before serving to allow proper setting of the filling and glaze.
- Prep Time: 1 hour 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
