Dark Chocolate Strawberry Tarts


These dark chocolate strawberry tarts have the perfect combination of fruity strawberries and rich dark chocolate. The tarts are gluten-free, with no refined sugars and dairy-free.



Tart Shell

1/4 cup dark cocoa powder

1 cup old-fashioned oats

1 2/3 cups almond flour

1/3 cup pitted and coarsely chopped dates

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


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

Drain  soaked cashews and place 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 sides of blender half way through. 

Place strawberry filling in a piping bad 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. 


Keywords: dark chocolate strawberry tart

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