Chocolate & strawberry might just be the perfect combination – sweet, rich and oh so decadent. But decadent needn’t be sinful when you try our healthy chocolate strawberry tartlets, created by the amazing Spamella.
Using our infamous Bakin’ Butter, these are easy to make and even easier to eat! Make the chocolate filling in advance so you get a nice hard chocolate top to your tartlets, and keep your Bakin Butter refrigerated so that it all holds together nicely & doesn’t run the risk of going soggy 🙂
Like this recipe? Check out Spamella’s site for all her other healthy ass-kicking recipes!
Ingredients (makes 4):
For the tartlets:
- 6 tablespoons Hognuts Cashew Bakin’ Butter
For the chocolate filling –
- 3 tablespoons coconut cream (keep the can in the fridge for at least 24 hours)
- 100g raw vegan dark chocolate
- 1 teaspoon vanilla extract
- 1 teaspoon maca or lucuma powder (optional)
- 1 teaspoon raw cacao powder (for extra richness!)
For the topping:
- 4 strawberries
- Generous drizzle of melted dark chocolate
First, make the tartlet cases. Chill the Hognuts butter in the fridge for at least an hour (it’s easier to work with). Then divide it between 4 x mini loose-bottomed tartlet tins, pushing it evenly over the base and up the sides to cover, leaving a cavity. Bake at 180 degrees C for about 10 minutes, until golden and firm. Remove from the oven and leave to cool in the tins to allow them to harden. Once cooled, gently remove each from the tin.
Make this in advance – ideally the day before. Break the chocolate up into pieces and melt over a bain marie, then set aside and leave to cool a little. Open the coconut cream can and scrape the almost-solid cream from the top and place in a bowl, the whip in the slightly cooled chocolate along with the vanilla extract, maca or lucuma powder (if using) and cacao powder.
At this stage you might want to add a little extra sweetness – add a spoonful of stevia, coconut sugar or coconut nectar. Once incorporated and you have a thick chocolate cream, keep chilled in the fridge – it will firm up even more.
When you’re ready to serve, spoon some of the hardened chocolate cream mixture into each case to fill just to the top, and smooth out evenly. (Note: You’ll have some of this mixture leftover – save for other delicious recipes!) Place a strawberry in the centre of each and drizzle over the melted chocolate. Eat straight away or chill for up to 2 hours (any longer, the pastry cases may go a little soggy!), then tuck in and enjoy!