Chocolate strawberry and cardamom tart
Vegan, refined sugar free, soy free, easy
Equipment
- 1 saucepan
- 1 muffin tray
- 1 pan
- 1 fork
Ingredients
- 175 grams almond flour
- 50 grams oat flour
- 4 dates, pitted
- 2 Tbsp coconut oil, melted
- 1 Tbsp cacao powder
- 1/4 tsp salt
- 1/2 tsp cardamom
- 200 grams strawberries (fresh or frozen)
- 120 grams agave
- 1 Tbsp coconut oil
- 2 Tbsp lemon juice
- 250 grams full fat coconut milk
- 1 Tbsp corn starch
- 1 tsp agar agar
Instructions
- Preheat oven to 170°C degrees.
- Place the almond flour, oat flour, dates, coconut oil, cardamom and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky
- Press the crust mixture firmly into a lightly greased tart pan with removable bottom. Poke some holes into the bottom of the crust with a fork.
- Bake for 8-10 minutes until fragrant. Remove and cool completely.
- If you’re using fresh strawberries: wash them, remove stems and chop them before placing them into a small saucepan. If you’re using frozen strawberries, place them directly into the saucepan.Add the agave, lemon juice and cardamom.
- Bring to a brief boil and simmer for some minutes, until the strawberries are soft.
- Let cool down completely.
- Add the strawberry compote to a food processor together with the coconut oil and coconut milk. Blend until completely smooth.
- Pour the mixture into a small saucepan, add the corn starch and agar agar and whisk to combine.
- Heat on medium-high and bring to a brief boil. Simmer for 2-3 minutes, stirring continuosly until it starts to thicken.
- Let the strawberry mixture cool down a little before pouring it over the chocolate base.
- Let the cake cool down completely , then place it in the refrigerator to set for at least 2 hours.
Video
youtube.com/shorts/9-TAqOHjhpo
Notes
Adapt the quantity of sweetener depending on how sweet your strawberries are.