No Bake Chocolate Strawberry Tart
This no-bake chocolate strawberry tart is filled with a velvety strawberry truffle filling. Comes together with just 9 wholesome ingredients and is naturally gluten-free!
Why You’ll Love This Chocolate Strawberry Tart
Gluten-free: To keep the whole tart gluten-free, I used One Degree Organic Foods’ Gluten-Free Brown Rice Crisps. This simple swap makes for a great crust that tastes delicious and is naturally gluten-free.
Less than 10 ingredients: This recipe is incredibly simple and uses high quality ingredients to help create a decadent treat.
No baking necessary: The crust sets in the freezer, and once chilled you just need to pour in your chocolate filling. No need to turn the oven on at all for this recipe.
Ingredients
Crust
3 cups One Degree Organic Foods’ Gluten-Free Sprouted Brown Rice Crisps
1/3 cup soft medjool dates, pits removed
1/3 cup almond butter
1/4 tsp kosher salt
Filling
10 oz dairy-free dark chocolate chips
1 cup canned coconut cream
3/4 cup natural smooth almond butter
2 tbsp maple syrup
1/2 cup freeze dried strawberries, crushed into a fine powder (optional)
1 tsp vanilla extract
1/4 tsp kosher salt
Directions
Add the rice crisps, medjool dates, almond butter and salt to a food processor. Pulse the mixture together until it is evenly crumbly and holds together when pressed together.
Place a 9-inch round tart pan on a large flat plate. Transfer the crumble to the tart pan and evenly press the crumble into the shape of the pan. Make sure the crumble covers the entire bottom and sides of the pan. To get it nice and smooth, use the bottom of a flat measuring cup to help press and smooth out the crust. Pop the tart into the freezer to firm up while making the filling.
Fill a large sauce pan 1/4 of the way with water and bring to a boil. Remove the pan from heat and place a heat safe bowl on top, making sure the bottom of the bowl is not touching the water.
Add the chocolate chips and coconut cream to the bowl and stir continuously until the chocolate has fully melted and looks smooth and glossy then remove from heat.
Stir in the almond butter, maple syrup, the crushed freeze-dried strawberries, vanilla, and salt. Continue to stir until everything is evenly mixed (alternatively, for a smoother texture, place all the ingredients including the chocolate into a high speed blender and blend until smooth).
Pour the chocolate mixture into your cooled tart crust and spread the mixture out evenly with a spatula. Carefully place the tart in the freezer to set for 1 hour. For the best texture when serving, allow the tart to sit at room temperature for 10-15 minutes before slicing into it and serving. Garnish your tart with strawberries and almond slices as desired.
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Sprouted Brown Rice Crisps
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