Fitness - No-Bake Chocolate and Mixed Berry Tart
A no-bake, dairy-free chocolate tart with an almond-oat-cacao crust and a creamy cacao filling, topped with fresh mixed berries.
🍽️ Makes 1
Ingredients
| 140 g | almond meal (crust) | |
| 50 g | rolled oats (crust) | |
| 35 g | cacao powder (crust) | |
| 100 g | coconut oil, melted (crust) | |
| 2 tbsp | 30 ml | maple syrup (crust) |
| pinch | sea salt (crust) | |
| 100 g | maple syrup (filling) | |
| 65 g | coconut oil, melted (filling) | |
| 80 ml | almond milk (filling) | |
| 75 g | cacao powder (filling) | |
| 1 1/2 tsp | 7.5 ml | vanilla extract (filling) |
| pinch | sea salt (filling) | |
| 175 - 250 g | fresh berries (raspberries, strawberries, blueberries) (topping) |
Instructions
Makes 1 x 22cm or 9 inch tart.
- Lightly grease a 22cm (or 9 inch) tart tin with a removable base with coconut oil.
- To make the crust, place the almond meal and rolled oats in a food processor and pulse a few times until the mixture is crumbly. Add the cacao powder, coconut oil, maple syrup and salt and process until the mixture comes together and forms a ball.
- Transfer the crust mixture to the prepared tin and press evenly over the base and up the sides. Cover with plastic film and place in the refrigerator for 30 minutes.
- To make the filling, place all the ingredients in a food processor and process until smooth and creamy. Spread the filling over the tart base and smooth with a spatula. Place the tart in the refrigerator to chill for 30-45 minutes or until the filling and crust has set.
- To serve, arrange the berries on top of the chocolate filling. Enjoy!