Raw Strawberry Chocolate Tarts (Vegan, Gluten Free, Raw, Refined Sugar Free)
This makes enough for four mini tarts or one large one.
For the crust:
- 2 cups walnuts
- 1/2 cup medjool dates, pitted (about 6 dates)
- 1 cup raw shredded coconut
- 1/4 tsp salt
For the chocolate filling:
- 1 large or 2 small avocados
- 1 large banana
- 1/2 c. cocoa powder
- 1-2 tsp agave nectar
- 1/2 tsp salt
- 1/2 c soy or rice milk
For the topping:
Combine all of the crust ingredients in a food processor and blend until a fine crumb forms. Remove from food processor and press into tart pan(s), making sure to press firmly into the sides to make a solid crust.
Rinse food processor and add all of the chocolate filling ingredients. Start with half a banana and add the rest once you’ve tasted it to make sure it doesn’t end up tasting like banana. Blend until smooth and pudding-like. Divide equally among the tart crusts, filling almost to the top of the crusts.
For the topping, slice the strawberries and lay out in a flower pattern as shown above. Let chill for at least 10 minutes or up to a few hours, gently remove from tart pans, and serve.