Strawberry Tart

One of our favorite things about the arrival of warm weather is the fresh strawberries! We’ve been adding them to every breakfast bowl and dessert the past few weeks and I planted plenty in my garden so the feasting will never end all summer! This strawberry tart is the perfect rich treat to enjoy the these fresh berries. What better combo is there than strawberries and chocolate?!


For the crust:
3 cups One Degree Organics Sprouted Cacao Os
2 Tbsp smooth almond butter
1 Tbsp cocoa powder
1 Tbsp sugar
2 Tbsp melted buttery spread or coconut oil
2 tsp water

For the filling:
6 oz Kite Hill plain cream cheese style spread, at room temperature
1/3 cup seedless strawberry preserves
1/2 dark chocolate, melted and slightly cooled
3 Tbsp cocoa powder
1 tsp vanilla

To decorate:
1/2 lb fresh strawberries, hulled and sliced
Melted dark chocolate to drizzle

Preheat oven to 350°F. Place cereal in food processor fitted with an S blade and process until mostly broken down. Add remaining crust ingredients and pulse until evenly mixed. Pour into a 14 x 5 tart pan and press into place. Bake for 8 to 10 minutes, until fragrant and firm. Cool completely.

Meanwhile, process filling ingredients in blender or food processor until smooth. Chill until thickened, approximately 20 minutes. Pour into crust. Top with strawberries and drizzle with chocolate. Best eaten the same day it is made.

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