If you love the decedance of dark chocolate and the sweetness of strawberries then you’re in luck because here is the prefect recipe for both of those cravings. What’s more summery than strawberries and what’s more dessert than chocolate?

I love the beginning of summer where the possibilities of delicious recipes are endless. There’s an abundance of fresh fruit and no need to over complicate recipes because who wants to spend all their time in a hot kitchen when you can be outside?

I have a few different strawberry desserts on this blog, one of my favorites has to be strawberry and cream pasta and a close second is the strawberry rhubarb deep dish pie (stay tuned for the gluten-free version). As you can see I love to use strawberries in recipes because there’s not much you need to do to them. They just taste delicious whether fresh or baked. With this recipe, all eyes are on the dark chocolate, the tart is rich and creamy and when you add fresh strawberries it’s the perfect combination. It’s the kind of dessert that a true chocolate addict can appreciate. Simple is sometimes the tastiest way to go.

Dark Chocolate Ganache Tart with Fresh Strawberries

Ingredients

Crust:

1 1/2 cups almond flour

2 tbsp. tapioca flour

1/2 cup cacao powder

1/3 cup coconut oil, melted

2-3 tbsp. maple syrup (depending on your sweetness preference)

Pinch of Sea salt

1/2 tsp. vanilla extract

Ganache:

13.5 oz. canned full fat coconut milk

16 oz. dark chocolate (at least 70% cacao)

1 tsp. instant coffee powder (optional)

1/2 tsp. vanilla extract

Pinch of sea salt

Fresh organic strawberries

Directions:

Preheat the oven to 350 F. In a medium bowl whisk the almond and tapioca flour and cacao powder together. Add the rest of the crust ingredients and mix until dough forms. Press mixture evenly into a 9 inch tart pan. Bake for 10-12 minutes until no longer glossy. Let cool while you make the ganache.

In a small saucepan, add the coconut milk and instant coffee powder and heat up until just beginning to simmer (make sure not to boil the mixture). Put the chocolate in a medium bowl and slowly pour the coconut mixture over the chocolate. Wait 30 seconds, add the salt and vanilla extract and stir until mixture is melted and looks glossy. Let cool 5-10 minutes, pour over the tart crust and chill in the fridge for at least 2 hours or overnight.

Wash and dry the strawberries and cut into desired pieces. Decorate the tart and serve immediately. The tart can be stored covered in the refrigerator for a week or frozen (without the strawberries) to enjoy at a later time.

Enjoy!