No Bake Chocolate Strawberry Tart

Dessert, Gluten-Free, Snacks, Vegan

Try this decadent and delicious No Bake Chocolate Strawberry Tart for dessert.  It has a tasty Graham cracker crust, a homemade strawberry layer, and a chocolatey nondairy ganache topping.

 


 

No Bake Chocolate Strawberry Tart

Ingredients:
1 1/3 Cups of raw almonds, unsalted
2 Tablespoons of unsweetened cocoa powder
1/3 Cup + 1 tablespoon of sugar free maple syrup or you can use agave syrup
2 Tablespoon of coconut oil, melted
Filling:
1 cup of strawberry preserves
1 tablespoon of cornstarch
1 Tablespoon of water
Chocolate Ganache:
11.5 oz. bag of nondairy chocolate chips
1 cup of coconut cream
Directions:
-Crust: In a blender or a food processor, add all the dry ingredients, raw almonds, unsweetened coconut and cocoa powder. Blend for 30 seconds until the almonds are a thick meal. Then add the maple syrup and melted coconut oil. Then blend again until it’s a sticky dough. If it’s too loose, or dry adjust by adding 1 tablespoon of water if necessary then blend again. Add the sticky dough to the pan, 20 cm (8 inches). I used a 9 inch pan and added the crust to the bottom of the pan. If it’s too sticky, you can also place a piece of parchment paper between your fingers and the dough to prevent sticking to your fingers if desired. Press the dough until it covers the entire pan then put in the refrigerator to set.
-Filling: In a small saucepan place the strawberry preserves into a saucepan. Place over low heat, stirring occasionally. Whisk together the cornstarch and water in a small bowl. Add the cornstarch mixture to the saucepan with the preserves, mix well.
Bring to a light simmer for 1 minute
then cool for 5 minutes. Spread mixture on top of the crust and smooth it out evenly. Set aside.
-Chocolate Ganache: Place the nondairy chocolate chips in a double boiler. Add the coconut cream and nondairy chocolate chips, stir until smooth and creamy.
Pour chocolate on top of the strawberry preserves and smooth it out if necessary.
Let it cool down for 15 minutes then place in the refrigerator to set for at least 2 hours or overnight.
Add nondairy whipped topping and shaved chocolate to the top of the pie. Serve with dairy free ice cream and enjoy!

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