Raw Strawberry Chocolate Tarts

I love making these tarts when we have dinner guests – since they are in mini tart pans I can make one per person, they are super easy to throw together in advance, and they look so fancy coming out of the fridge. It’s also fun to see people’s reactions when I tell them there’s no sugar, dairy, egg or flour in them!

They are also completely raw, which is always fun – they say it’s good to eat a lot of raw food in your diet, and it means these tarts don’t involve any baking, so it’s a double bonus.

So if you’ve got a food processor these are really easy. Just blend together some walnuts, dates, and coconut until you get a nice crumbly texture like so:

Then just press it into your tart pans – I used mini pans but I think it would work fine to use a full-sized one as well.

Then rinse out the food processor and add in a banana, an avocado, some cocoa powder, soy milk, and maybe a bit of agave nectar or maple syrup if you’re feeling saucy. If you haven’t made chocolate pudding with avocado before this may sound like it’s going to be gross, but I assure you – you don’t taste the avocado at all. If you use a large banana you might taste just a hint of banana, so if you don’t want that you should start with half a banana and see how it goes. This is really easy to customize.

This stuff is crazy good all by itself – it’s basically chocolate pudding and I dare you not to eat several spoonfuls straight from the food processor. But if you have the fortitude to carry on and actually assemble your tarts as planned you can now fill your crusts with this pudding:

Again, this could be it’s own recipe – these would make a lovely dessert on their own. I mean it’s basically chocolate pie. Throw a dollop of coconutĀ whipped cream on there and you’ll be a very happy camper. You could also use it as a base for pretty much any fruit topping your heart desires. But in this case we’re doing strawberries, which I love because it makes them look like little flowers – if you have like four of them on a serving plate it’s really gorgeous.

Take a bunch of fresh strawberries, cut off the tops, and slice them vertically into 4 pieces:

Then lay them out in a circle over your filled tart crusts like this:

As you can probably tell, you put four of the bigger middle pieces in a square and then fill in the gaps with the smaller edge pieces. This will hopefully make sense as you do it. If not, just lay them out however and it’ll probably still look nice! Next you do the same thing with four more pieces to make a second layer:

Then take one of the prettier, well-formed strawberries and just cut off the top and smoosh it down into the center:

If you can get it to sort of push the other pieces up it will make it look more like a little flower. Easy peasy! I recommend letting them set in the fridge for a little bit, but if you’re in a hurry you can serve them right away. Don’t forget to remove them from their little pans – I use the kind where the bottom is a separate piece so you can just push it right up and it should stay together just fine.

Any other ideas for things I could fill these with? I’d love to try a coconut cream pie or something like that…lemon would also be awesome!

P.S. – Don’t forget to enter my giveaway – I will be announcing the winner at 5pm PST so you only have a couple hours to enter!

Raw Strawberry Chocolate Tarts

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: This makes enough for four mini tarts or one large one.

Vegan, Gluten Free, Raw, Refined Sugar Free

Ingredients:

    For the crust:
  • 2 cups walnuts
  • 1/2 cup medjool dates, pitted (about 6 dates)
  • 1 cup raw shredded coconut
  • 1/4 tsp salt
  • For the chocolate filling:
  • 1 large or 2 small avocados
  • 1 large banana
  • 1/2 c. cocoa powder
  • 1-2 tsp agave nectar
  • 1/2 tsp salt
  • 1/2 c soy or rice milk
  • For the topping:
  • 1 lb. fresh strawberries

Directions:

  1. Combine all of the crust ingredients in a food processor and blend until a fine crumb forms. Remove from food processor and press into tart pan(s), making sure to press firmly into the sides to make a solid crust.
  2. Rinse food processor and add all of the chocolate filling ingredients. Start with half a banana and add the rest once you've tasted it to make sure it doesn't end up tasting like banana. Blend until smooth and pudding-like. Divide equally among the tart crusts, filling almost to the top of the crusts.
  3. For the topping, slice the strawberries and lay out in a flower pattern as shown above. Let chill for at least 10 minutes or up to a few hours, gently remove from tart pans, and serve.

 

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