🍰 Vegan Chocolate Strawberry Tart

Name: Vegan Chocolate Strawberry Tart
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g Dates (pitted); 0.5 Vanilla pod; 3 tbsp Coconut oil; 2 tbsp Cocoa powder (14 g; highly defatted); 1 pinch Salt; 3 tbsp Almond drink (almond milk) (unsweetened); 160 g Coconut flakes; 400 ml Coconut milk; 120 g Vegan dark chocolate (min. 75 % cocoa content); 200 g Strawberries; 1 tsp Agave syrup; 15 g Pistachio kernels

278 kcal · 30 min · 4 servings

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Ingredients

125 g Dates (pitted)
0.5 Vanilla pod
3 tbsp Coconut oil
2 tbsp Cocoa powder (14 g; highly defatted)
1 pinch Salt
3 tbsp Almond drink (almond milk) (unsweetened)
160 g Coconut flakes
400 ml Coconut milk
120 g Vegan dark chocolate (min. 75 % cocoa content)
200 g Strawberries
1 tsp Agave syrup
15 g Pistachio kernels

Instructions

1. Cut the dates into small cubes.
2. Slice the vanilla pod lengthwise.
3. Scrape out the vanilla seeds with a knife.
4. Put the dates, 2 tablespoons of coconut oil, the vanilla seeds, cocoa powder, and a pinch of salt into a food processor.
5. Blend the ingredients into a paste.
6. Gradually add almond milk while blending.
7. Transfer the paste into a bowl.
8. Mix the paste thoroughly with 150 g of coconut flakes.
9. Line the tart pan with baking paper.
10. Fill the date mixture into the pan.
11. Press the mixture down firmly.
12. Form a small edge while doing so.
13. Preheat the oven to 180 °C (convection 160 °C, gas mark 2–3).
14. Bake the crust for 15 minutes.
15. Remove the crust from the oven.
16. Let the crust cool for 30 minutes.
17. Carefully release the crust from the pan.
18. Pour the coconut milk into a bowl.
19. Stir the coconut milk until smooth.
20. Roughly chop the chocolate.
21. Place a bowl over a warm pot of water (bain-marie).
22. Melt the chocolate with the remaining coconut oil in the water bath.
23. Let the chocolate mixture cool slightly.
24. Stir the chocolate mixture into the coconut milk.
25. Spread the cream evenly over the cooled crust.
26. Smooth the surface.
27. Chill the tart for about 1 hour.
28. Wash the strawberries.
29. Remove the stems.
30. Halve the strawberries.
31. Toss the strawberries in a bowl with agave syrup.
32. Arrange the strawberries on the tart.
33. Sprinkle the tart with pistachios.
34. Sprinkle the tart with the remaining coconut flakes.
35. Cut the tart into pieces.
36. Serve the tart.

Nutrition per serving

kcal: 278
Protein: 3 g · Fett/Fat: 23 g · Carbs: 15 g