It’s getting warmer and strawberry season is finally here so, this is the best time to try this CHOCOLATE STRAWBERRY LEMONADE TART (vegan, gluten free, refined sugar free). Get the recipe below
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CHOCOLATE STRAWBERRY LEMONADE TART (recipe for a 20 cm shallow tart tin)
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For the crust:
♡ 50 g almond flour
♡ 75 g pitted dates
♡ 40 g dessicated coconut
♡ 35 g raw almonds
♡ 1 tbsp speculoos butter (can be substituted with almond butter)
♡ 1-2 tbsp cold water (optional)
♡ a pinch of salt
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Add all ingredients into a food processor and blend on medium speed until the ingredients combine and resemble a wet coarse sand. Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and wall of the tin. Place the crust in the frigde to cool.
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For the strawberry lemonade layer:
♡ 380 g fresh strawberries (weighed without stems)
♡ juice from one large lemon
♡ 75 g unrefined brown sugar
♡ 1/2 tsp agar agar
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Add strawberries, lemon juice and sugar into a blender and blend until smooth. Pass the resulting mixture through a fine sieve to remove the seeds from the strawberries. Add the resulting liquid and the agar agar into a small pot over medium heat and bring everyting to a boil. Turn the heat on low and let the mixture boil for 5 minutes. Turn off the heat and let the strawberry lemonade jelly cool for 15 minutes, then pour it over the prepared crust and place it in the fridge to cool for 30 minutes.
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For the chocolate layer:
♡ 150 ml full fat coconut milk (from a can)
♡ 1/4 tsp agar agar
♡ 100 g vegan white chocolate
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Add coconut milk and agar agar into a small pot over medium heat and bring everything to a boil. Turn the heat on low and let everything boil for 5 minutes, then turn off the heat and add in the chopped chocolate. Whisk well until the chocolate is melted and the mixture is smooth. Pour it in the tin, over the strawberry lemonade layer and place the tart back in the fridge to cool for at least 4 to 6 hours (I usually let mine overnight).