These dark chocolate strawberry tarts have the perfect combination of fresh fruity strawberries and rich dark chocolate and are gluten-free, with no refined sugars or dairy.
Valentine’s Day is quickly approaching, which means mushy gushy cards, roses, heart decorations everywhere, and my favorite part, chocolate. If you have a loved one trying to eat healthily and enjoys chocolate, then you might want to whip up this recipe of dark chocolate strawberry tarts for Valentine’s Day.
Why make this recipe
I wanted to create a recipe that was not only delicious but could be a guilt-free indulgence. These dark chocolate strawberry tarts have the perfect combination of fruity strawberries and rich dark chocolate.
What kind of chocolate should be used?
I had a hard time finding dark cocoa powder in my local grocery store. I used Hersey’s Special Dark Cocoa Powder for this recipe and really liked it. I’m looking forward to using it with other recipes.
Crust ingredients?
- cup dark cocoa powder
- old-fashioned oats
- almond flour
- dates
- maple syrup
- coconut oil
- salt
🍽 Equipment needed
The tarts are small bite-size so a Size 2.6 x 0.9inch Tart Mold is best.
Making the filling
It’s really simple to make these chocolate strawberry tart’s filling. I do suggest using a good mixer such as a VitaMix to get a smooth creamy consistency for the filling.
- Pour boiling water over raw cashews and allow to soak one hour. This will soften the cashews.
- Drain soaked cashews and place them in a blender such as a VitaMix. Add strawberries, honey, coconut oil, and lemon juice. Process for 2 to 3 minutes until silky smooth. You might need to scrape the sides of the blender halfway through.
- Place strawberry filling in a piping bag and pipe into the chocolate crust. Refrigerate until ready to use again.
Recipe Tips
How far ahead can the tarts be made?
The tarts would make a great dessert when you have company over or for a special night alone with just you and your love. They will keep it in the refrigerator for up to a week.
Can you freeze the tarts?
I had great success freezing these chocolate strawberry tarts. Place them in a flat-bottom freezer container. To thaw, place them in the refrigerator overnight.
Dark Chocolate Strawberry Tarts
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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Ingredients
TART SHELL
- 1/4 cup dark cocoa powder
- 1 cup old-fashioned oats
- 1 2/3 cups almond flour
- 1/3 cup dates, pitted and coarsely chopped
- 1/4 cup honey, maple syrup for vegan recipe
- 3 tablespoons coconut oil , melted
- 1/4 teaspoon salt
STRAWBERRY FILLING
- 1 cup raw cashews , soaked for 1 hour in boiling water
- 1 cup strawberries
- 2 tablespoons honey, maple syrup for vegan
- 1 tablespoon coconut oil , melted
- 2 teaspoons lemon juice
CHOCOLATE GLAZE
- 3 tablespoons honey, maple syrup if vegan
- 3 tablespoons coconut oil, melted
- 1/3 cup dark cocoa powder
Instructions
TART SHELL
- In a food processor combine dark cocoa powder, oats and almond meal. Process for 1 minute until a fine powder forms.
- Add dates, honey, coconut oil, salt and process until a smooth sticky mixture forms, about 2 minutes.
- Firmly press 2 tablespoon-size balls of dough into mini muffin cup tins. Form a well in the center of each with your thumb. Place in refrigerator until ready to use.
STRAWBERRY FILLING
- Pour boiling water over raw cashews and allow to soak one hour. This will soften the cashews.
- Drain soaked cashews and place them in a blender such as a VitaMix. Add strawberries, honey, coconut oil, and lemon juice. Process for 2 to 3 minutes until silky smooth. You might need to scrape the sides of the blender halfway through.
- Place strawberry filling in a piping bag and pipe into the chocolate crust. Refrigerate until ready to use again.
CHOCOLATE GLAZE
- Combine chocolate glaze ingredients in a small bowl and whisk to combine. Drizzle chocolate glaze over filled strawberry tarts. Refrigerate for at least on hour before serving.
- Store in refrigerator up to a week or freeze for up to a month.
Equipment
