Strawberry Covered Flourless Chocolate Tart
on Dec 14, 2017, Updated Jan 27, 2022
We are participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please see my disclosure policy.
Enter to win the Instant Pot by clicking the image below!
Ingredient List
- Almond flour
- Cacao powder
- Egg
- Coconut oil
- Maple syrup
- Vanilla extract
- Almond extract
- Salt
- Strawberries
- Honey
- Beef gelatin
How to make flourless chocolate tart
- Pre- heat your oven to 350 degrees.
- In a large bowl mix the crust ingredients almond flour, cacao powder, egg, coconut oil, maple syrup, vanilla extract, almond extract and salt. Once all the ingredients are mixed place dough between two sheets of parchment paper and roll out.
- The dough should be about 10 inch round, this dough will be pressed into a 9in spring form pan with dough coming up the sides of the pan.
- Pierce the dough with a fork a few times before placing in the over to bake for 20-25 minutes or until cooked throughly, allow to cool.
- Grab a bowl and combine cacao powder, maple syrup and coconut oil and pour into the cooled crust and return to the fridge to cool for at least 3 hours.
- Once the tart is set, chop the strawberries. In a small saucepan bring 1/3 cup water to a boil, take off burner and combine honey and beef gelatin until dissolved. Pour this mixture over your strawberries and allow to set for a minute before you pour onto of your chocolate tart.
We have a list of extra chocolate treats for you to try:
Chocolate Peppermint Freezer Fudge Chocolate Dipped & Chipped Cookies Grain Free Double Chocolate Muffins Grain Free Double Chocolate Banana BreadPin the image below to save this Strawberry Covered Flourless Chocolate Tart!
Strawberry Covered Flourless Chocolate Tart
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
- â…“ 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. Â 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 â…“ cup of water to a boil. Remove from heat and add honey and gelatin, stirring to evenly dissolve and combine. Â
- 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.
If you do not care for coconut flavored things- what could you use instead of coconut oil?
If you use refined coconut oil it won’t taste like coconut!