Chocolate Strawberry Tart

Ingredients

• 125 g dates (pitted)
• 0.5 Vanilla pod
• 3 tbsp Coconut oil
• 2 tbsp cocoa powder (14 g; strongly defatted)
• 1 pinch salt
• 3 tbsp unsweetened almond drink (almond milk)
• 160 g shredded coconut
• 400 ml coconut milk
• 120 g vegan dark chocolate (at least 75% cacao)
• 200 g strawberries
• 1 tsp agave syrup
• 15 g pistachio nuts

Instructions

1. 1.

   Cut dates into small pieces. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Place dates, 2 tbsp coconut oil, vanilla seeds, cocoa powder, and a pinch of salt in a food processor; add almond drink and pulse until a paste forms. In a saucepan, combine the paste with 150 g shredded coconut and mix thoroughly.

2. 2.

   Line the bottom of a tart pan with parchment paper. Press the date mixture into the pan, forming a small rim. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 15 minutes. Remove, cool for 30 minutes, then release from the pan.

3. 3.

   For the chocolate filling, pour coconut milk into a saucepan and stir until smooth. Roughly chop the chocolate and melt it with the remaining coconut oil over a gentle water bath in another saucepan. Let it cool slightly, then whisk into the coconut milk. Spread the chocolate cream over the cooled base, smooth the surface, and chill for about 1 hour.

4. 4.

   To serve, wash and halve the strawberries; toss them in a bowl with agave syrup and arrange on top of the tart. Sprinkle pistachio nuts and remaining shredded coconut over the fruit. Slice the tart into pieces and serve.