Strawberry Chocolate Ganache Tart (Vegan + Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 cups Strawberries, fresh

• Canned Goods

  • 1 1/4 cups Coconut cream

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 cup Almond flour
  • 1/4 cup Cocoa powder
  • 6 oz Dark chocolate
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

Found on bakerita.com

Ingredients

• 1 cup blanched almond flour
• ½ cup unsweetened shredded coconut
• ¼ cup cocoa powder
• 2 tablespoons maple syrup
• ¼ teaspoon salt
• ¼ cup coconut oil, melted
• 6 oz. dark chocolate, chopped
• 1¼ cups coconut cream
• 1½ cups fresh strawberries, sliced
• 1 tablespoon maple syrup

Directions

• Preheat oven to 350ºF. In a medium-sized mixing bowl, combine the almond flour, unsweetened shredded coconut, and salt. Stir together. Stir in the melted coconut oil and maple syrup and stir until fully combined.
• Transfer dough to a greased 8-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
• Bake in center of oven until golden and firm, about 15-17 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
• Melt the dark chocolate in the microwave for about 45 seconds. Stir, and melt in 15 second increments, stirring between each, until fully melted. Let cool to room temperature (but not hardened).
• In a separate bowl, combine the strawberries and maple syrup. Let macerate while preparing the chocolate ganache.
• When the chocolate is cooled, combine the dark chocolate and coconut cream and whip until fully combined.
• Spread the whipped chocolate ganache on the cooled crust, then top with the strawberries, arranging however you desire. Serve immediately. This tart can also be made a a day or two ahead of time. If you’re planning on making it more than a few hours before needed, wait to add the berries until just before serving.