Hey friends! Feburary was a very long and heart wrenching month for me. I planned on posting about these tarts on Valentine’s Day.. but the month had very different plans for us. My senior cat, Mocha, who has been by my side for nearly 18 years passed away.. so Valentine’s Day wasn’t really a focus on IG or the blog last month. However, I was still super inspired by “love month” and decided to create this recipe on the last day of Feburary.
Super hard to believe that we are already in March.. like.. what?! March is special because it’s my birthday month.. But also.. wasn’t it just New Year’s Day? Time is surely flying.. Anyways, I hope you try these out. They are the perfect balance between chocolate and strawberry. My entire family devoured them last night for dessert!
Remember, these tarts are Gluten-Free, Grain-Free, Paleo, and Refined-Sugar Free. You can even make them Keto by using a thick keto sweetener!
Chocolate Covered Strawberry Tart
Equipment
- Food processor
- Mini tart pan
Ingredients
Chocolate Crust
- 3 tbsp coconut oil or butter melted and slightly cooled
- 1/2 tsp himalayan salt
- 1.5 cups almond flour
- 2 tbsp pure maple syrup or honey
- 6 tbsp good quality cocoa powder
Chocolate Filling
- 1 cup pure maple syrup or thick keto sweetener
- 1.25 cup good quality cocoa powder
- 1/4 cup freeze dried strawberries pulsed into a strawberry dust
- 2 tbsp coconut oil or butter melted and slightly cooled
- 1/2 tsp vanilla extract
- 1/4 tsp himalayan sea salt
Instructions
Crust Instructions
- Combine almond flour, cocoa powder, coconut oil or butter, sweetener, and salt in a food processor and process until it forms a ball.
- Using a tart pan, press the mixture equally into about 4 mini tarts. You can even make one big tart if you'd like!
- Chill in the freezer while you make the filling.
Filling Instructions
- In the cleaned food processor, combine all filling ingredients and blend until super smooth. Scrape down sides with a rubber spatula if necessary.
- Pour filling equally into each tart. It will be VERY sticky. *TIP* coat your hands in coconut oil to press the filling into the tarts so the filling doesn't stick to your hands, because it will!
- Chill in fridge for 1 hour and serve with fresh or freeze-dried strawberries and drizzle with sugar-free white chocolate!
