living abroad, traveling and fresh food inspirations

Chocolate Strawberry Tart

This sinfully delicious Chocolate Strawberry Tart is a thing of beauty!  It was my first raw dessert I ever made and wow did it win me over!  So how is the tart so blissful tasting?  It starts with a warm-flavored Pecan Crust coated with a dark Chocolate Sauce.  Then topped with fresh slice strawberries and drowned in a sweetened Strawberry Glaze.  One bite of this rich and decadent Chocolate Strawberry Tart, and your taste buds will sing for more!

Chocolate Strawberry Tart

Pecan Crust:

  • 2 1/4 c Pecans
  • 1/4 tsp Celtic Sea Salt
  • 1 c Dates, tightly packed
  • 2 tbls Filtered Water (optional, if the dates are dry)

To make the crust, process the pecans in the food processor until they form a fine meal.  Add the dates and salt and continue until the dates are combined.  Add the water and process on a low speed, about 10 seconds until large clumps start to form.  Wipe the inside of a 10″ spring pan with coconut oil and empty the pecan mixture into the spring pan.  Firmly press the crust into place being sure to make a 1/2 inch lip around the edges.

Chocolate Sauce:

  • 1/3 c Maple Syrup or Agave Nectar
  • 1/4 c Coco Powder

Blend the ingredients using a whisk.  Pour into a sealable pouring container.  Save for drizzling over each slice.

Strawberry Filling and Glaze:

  • 2 lbs Strawberries
  • 1/4 c Dates
  • 2 tsp Lemon juice

Let the dates soften in warm water.  Slice 2/3 of the strawberries into 1/4 inch slices.  Drain the dates and blend the dates, remaining strawberries and lemon juice in a Magic Bullet or blender until completely combined.  Line the crust with 1 layer sliced strawberries.
Pour half the Strawberry Glaze over the 1st layer of sliced strawberries and smooth over with a spatula.  Line again with the 2nd layer of sliced strawberries and pour the remaining Strawberry Glaze over the top and smooth over.  Place in the fridge for 1 hour or overnight to set.

To serve, slide a butter knife around the inside of the pan to separate the crust from the pan.  Remove the spring form sides, slice, plate and drizzle each slice with the Chocolate Sauce.

Makes 1 10″ Spring Pan Tart

10 responses

  1. Pam

    Wow…heaven in a slice…mmm!

    June 20, 2010 at 22:38

  2. This looks sooooo good!!! Wow, cut me a slice!

    June 21, 2010 at 00:50

  3. Joerg

    helloooo my dear,

    paddy has just shown me the blog feature you got – pretty impressive and i must say this: up until the point i was reading it i had probably never looked close enough but these pictures you are taking look really professional…
    I also have to admit that i am very sad none of your delicous retreats have made it my way lately – what have i done to deserve this? 😉

    June 22, 2010 at 11:06

  4. giespeas

    Hi Carla, just came across your blog. The recipes look amazing! I am vegan and gluten free and have been trying out a bit of raw food recipes lately. I have added your site to my blog links, hope thats ok, let me know if it is not. alice (

    June 23, 2010 at 22:06

  5. Christiana

    Ah i love tarts! simply delicious! Glad i came across your blog.

    June 24, 2010 at 02:26

  6. I am so happy I found this site! Wow!

    June 26, 2010 at 19:15

  7. I just made this and OH MY GOD it is AMAZING!! The absolute best desert I have ever made and possibly ever had. Guilt free indulgence, just what I love 🙂 Thank you and keep them coming girl! I added you to my top fav sites.

    July 6, 2010 at 03:08

  8. Pingback: Chocolate Berry Tart « Rebecca's Remedy

  9. Pingback: Chocolate Berry Tart

  10. Nicole

    tried this and it is so good. will make again!

    June 26, 2011 at 16:22

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