Ingredients
Scale
Crust:
- 2 cups almond flour
- 1 cup cacao powder
- 1 egg
- 1/4 cup coconut oil (at room temp)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
Chocolate Filling:
- 1 cup raw cacao or cocoa powder
- 1 cup maple syrup
- ¼ cup refined coconut oil, melted
Strawberry Topping:
- 1 pound strawberries, tops removed and chopped in quarters
- ⅓ cup water
- 1 tablespoons honey
- 2 teaspoons beef gelatin
Instructions
- Preheat oven to 350 degrees.
- Combine crust ingredients in a bowl until the are evenly combined.
- Place crust dough between 2 pieces of parchment paper and roll it out into about an 10 inch round.
- Take a 9 inch springform pan and spray it with a little cooking spray rub with a few drops of coconut oil.
- Place the dough in the pan and press it into the pan so dough covers the bottom and goes up about 1 inch on the side.
- Pierce a few times with a fork then place in the oven for 20-25 minutes or until it looks cooked through. Let cool.
- In a bowl combine the chocolate filling ingredients until evenly combined. Pour mixture into the cooled crust and place in the refrigerator for at least 3 hours or the freezer for at least an hour.
- Once tart is set, chop your strawberries. In a small saucepan bring ⅓ cup of water to a boil. Remove from heat and add honey and gelatin, stirring to evenly dissolve and combine.
- Pour mixture over strawberries and toss to coat. Let the strawberries come to room temperature so the gelatin sets a bit. Spoon strawberries on top of the set tart evenly. Place back in the fridge and allow to set for at least 2 hours.