Strawberries in combination with chocolate! A gluten-free and low carb chocolate tart. In combination with strawberries it simply tastes super delicious and is also healthy. A healthy snack for in between or simply as a dessert with coffee and tea. With a mixer, the tart is also prepared very quickly and does not need to be baked. So you don’t have to do without chocolate. Yay!
Gluten-free, low carb Chocolate tart
- 170 gr. Almonds
- 30 gr. Pecan Nuts
- 50 gr. Gluten-free Wholemeal Oatmeal Flour
- 11 pcs. Dates
- 30 gr. Agave Nectar
- 1 Pinch Salt
- 40 gr. Coconut Oil melted
- 2 Tbsp. Cocoa Powder
- 2 Tbsp. Wholemeal Quinoa Pops
- 400 ml Coconut milk Light
- 120 gr. Dark Chocolate (81% cocoa content)
- 20 gr. Agave Nectar
- 1 Pinch Salt
- 1 Tsp. Agar Agar
For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, Agave Nectar, salt, cocoa powder into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add very little water.
Finally add the quinoa pops and mix again briefly.
Put the bottom into a tart mould and press it down nicely.
Let it rest in the fridge while making the chocolate filling.
For the filling, melt the chocolate over a water bath.
Once melted, slowly heat in a pan together with the coconut milk.
Add agar agar, agave nectar and salt and simmer on low heat until you have a thick consistency.
Now place the filling on the bottom and cool in the fridge for about 1 hour until firm.
I hope you enjoyed the recipe & I look forward to your comments on my low carb, gluten-free chocolate raw cake and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!