Chocolate covered strawberries are so last year!  This year try a strawberry chocolate tart instead.  For one,thing you don’t have to bake or ‘cook’ anything!  Plus, this is a raw dessert and I don’t know about you but raw always makes things sound so super healthy which means when you accidentally eat a whole mini tart by yourself cause you needed to test to make sure it tasted good that you won’t have to feel so guilty.  Wow, that was a really long sentence!  You also get bonus points for eating a dessert made from green things (that are heart healthy too - it’s like triple bonus points!).  So to do the math for you, raw + mini + green things = super healthy Valentine’s dessert you don’t have to feel guilty about.  You like my math skills, don’t you?!

~Sarah

Ingredients:

For the crust:

  • 1 1/2 cups raw walnuts
  • 1/2 cup raw almonds
  • 1/2 cup Medjool dates, pitted (about 6 dates)
  • 1 cup raw unsweetened shredded coconut

For the chocolate filling:

  • 2 small avocados
  • 1 large ripe banana
  • 1/2 cup cocoa powder
  • 3-4 tbsp coconut nectar or raw honey
  • 1/2 tsp sea salt
  • 1/2 cup non dairy milk (for a truly raw dessert use Homemade Almond Milk)

For the topping:

  • 1 pound fresh strawberries

Preparation:

  1. Using a food processor or powerful blender, combine all the ingredients for the crust and process until a fine crumb forms.

    Gently press the mixture into the tart pans to form the crust

  2. Remove the mixture and evenly divide it between 1 large tart pan, 4 mini tart pans or 16 bite sized tart pans.  Using your fingers gently press the mixture into the tart pans to form the crust.  Make sure to press the filling into the sides to make a solid crust.

    Divide the pudding mixture evenly among the tart crusts and fill almost to the top

  3. Wipe out the food processor and add the ingredients for the chocolate filling.  Process until you have a smooth, pudding like consistency.  Divide the mixture evenly among the tart crusts and fill almost to the top.
  4. Prepare the topping cutting off the tops and slicing the strawberries in half and then in half again, reserving 4 whole strawberries for the center.

    Place a layer of sliced strawberries around the rim of the tarts

  5. Place a layer of sliced strawberries around the rim of the tarts as shown in the picture above.

    Next layer another row of strawberries and place a whole strawberry in the center to complete your flower design

  6. Next layer another row of strawberries and place a whole strawberry in the center to complete your flower design.
  7. Place the completed tarts in the fridge for at least 10 minutes or up to a few hours.  Once they are fully set gently remove from tart pans and serve.

Nutritional Info:

Makes 1 large tart, 4 mini tarts or 16 bite sized tarts.

Serving size 1 bite sized tart.

Nutrients per serving:  Calories: 196, Cal. from Fat: 125.5, Total Fat: 14.5g, Sat. Fat: 3.5g, Carbs: 16g, Fiber: 4.5g, Sugars: 8.5g, Protein: 4g, Sodium: 14.5mg, Chol: 0mg

Notes:

Leftover tarts can be store for up to 24 hours in the fridge.  After that time the crust will start to get soggy.  If you know you won’t be eating all of the leftovers then keep the parts separate and assemble the tarts when ready to serve and eat.

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