These healthy vegan 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.
Is this a vegan tart?
The strawberry filling is made with cashews as a base instead of a dairy product. The tart shell is also made with dates, almond flour, and oats, so the entire tart is gluten-free, with no refined sugars, and dairy-free.
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.
Why is dark chocolate good for you?
Dark chocolate is a great tasting treat, and great news, according to Dr. William Li, science shows that dark chocolate is healthy for your heart. Dark cocoa powder contains bioactives called flavanols. Epidemiologists have long-established a connection between consuming foods with flavanols and a lower incidence of death from heart disease.
Also, dark 70–85% cocoa contains fiber, iron, magnesium, copper, and manganese. It also has plenty of potassium, phosphorus, zinc, and selenium.
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.
💭 Top 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 up to a week in the refrigerator.
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.
More dessert recipes
For more yummy and good for you treats be sure to go and print these recipes to try.
Dark Chocolate Strawberry Tarts
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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.Â
- 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.Â
- 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.Â
- Store in refrigerator up to a week or freeze for up to a month.Â
