In celebration of all things delicious, comforting and no-baking required, I present to you this delicious raw chocolate and strawberry tart. One for the raw enthusiasts and I know there are plenty of you out there!
What I love about raw desserts and in particular this tart, is that they are deceivingly complex looking but often take less than 30 mins to put together and look fabulously pretty. Short on time and need a pretty and indulgent treat? we have you covered.
Now, I think I’ve said this on one of my other recipes but here I go again… If Hazelnut butter is not your thing (who even are you!?) you can substitute for any nut butter. I know there’s an abundance of choc peanut butter fans out there so yes don’t worry you can absolutely use peanut butter instead and enjoy choc peanut butter tart. Yum.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens so stay in touch
Talitha
x
Using baking paper, Line the base of a small tart tin or springform cake tin.
Add all the ingredients for the base to a food processor and blend until they form a crumbly consistency.
Press the base mixture into the tart/cake tin, ensuring it is pressed in firmly. The mixture should hold together. If there are crumbs, press it in more firmly. Place in freezer while you complete the next step.
Add all the ingredients for the filling into your food processor and blend until extra smooth.
Remove the cake tin with base from the freezer and pour the filling evenly over the base. use a spatula to even out te mixture across the base if needed.
Chop 250g of fresh strawberries into slices and decorate the top of the tart, gently pushing strawberries so they are ever slightly submerged. Place the tart intto the freezer once more.
Melt dark chocolate buttons until running ( 30 secs at a time in the microwave at a time) then once the chocolate is slightly melted use a spoon and stir until the remainder of buttons are melted.
Remove the tart once more and using a spoon or fork drizzle lots of chocolate all over the tart. as much or as little as you like (i like lots!) return to freezer once more for at least 15 mins.
All that's left to do now is serve it up and enjoy! keep stored in fridge and consume within a day or two OR store in freezer for up to 4-5 days or if it lasts that long!
Ingredients
Directions
Using baking paper, Line the base of a small tart tin or springform cake tin.
Add all the ingredients for the base to a food processor and blend until they form a crumbly consistency.
Press the base mixture into the tart/cake tin, ensuring it is pressed in firmly. The mixture should hold together. If there are crumbs, press it in more firmly. Place in freezer while you complete the next step.
Add all the ingredients for the filling into your food processor and blend until extra smooth.
Remove the cake tin with base from the freezer and pour the filling evenly over the base. use a spatula to even out te mixture across the base if needed.
Chop 250g of fresh strawberries into slices and decorate the top of the tart, gently pushing strawberries so they are ever slightly submerged. Place the tart intto the freezer once more.
Melt dark chocolate buttons until running ( 30 secs at a time in the microwave at a time) then once the chocolate is slightly melted use a spoon and stir until the remainder of buttons are melted.
Remove the tart once more and using a spoon or fork drizzle lots of chocolate all over the tart. as much or as little as you like (i like lots!) return to freezer once more for at least 15 mins.
All that's left to do now is serve it up and enjoy! keep stored in fridge and consume within a day or two OR store in freezer for up to 4-5 days or if it lasts that long!
