Ingredients
For the base:
1 1/2 cups of almond flour
2 tbs honey
2 tbs coconut oil
pinch of salt
For the chocolate ganache:
140g of 85% dark chocolate
120ml of almond milk
pinch of salt
For the top:
100g Strawberries(sliced)
Method
Pre heat the oven to 150 degrees celsius.
Line a pie dish or just a spring form cake tin with greaseproof paper. Add the almond flour, honey, coconut oil & salt to a blender. Blitz until it is a damp sandy consistency.
Spread the mixture out into the prepared tin, using your finger tips to press it into the corners. Have the mixture come up the side of the tin to about a centimeter in height.
Place a sheet of greaseproof paper over the pie crust and pour baking beads on top to ensure the sides of the pastry stay upright while blind baking.Blind bake in the oven for 10 minutes until the edges have browned slightly. Remove the baking beads and greaseproof paper and bake for a further six minutes until the base is golden.
Leave to cool completely before you remove it from the tin. While it is cooling prepare the chocolate filling. In a ban marie melt the chocolate with the almond milk and salt. Stir constantly to ensure that the chocolate does not burn.
Allow to cool down for about 5 minutes before pouring it into the pastry case.
Pour the filling into the cooled pastry case, spreading it around to make sure that there is a flat even surface.
Slice about 100g of strawberries in which ever way you like and arrange them on top of the chocolate ganache. Leave to chill in the fridge or freezer for at least an hour before cutting into it.
Sprinkle with icing sugar if you wish, serve and enjoy!Nutritional information
10 Slices per tart
Serving Size 58g (per slice)
Amount Per Serving
Calories: 179
Calories from fat 133
Total fat 14.8g
Saturated fat 9.3g
Trans fat 0.0g
Cholesterol 0mg
Sodium 7mg
Potassium 49mg
Total carbohydrates 11.0g
Dietary fibre 2.9g
Sugars 7.3g
Protein 2.7g
Vitamin A 0%•Vitamin C 10%Calcium 1%•Iron 4%
For more recipes, visit Aoife's blog
Ingredients
For the base:
1 1/2 cups of almond flour
2 tbs honey
2 tbs coconut oil
pinch of salt
For the chocolate ganache:
140g of 85% dark chocolate
120ml of almond milk
pinch of salt
For the top:
100g Strawberries(sliced)
Method
Pre heat the oven to 150 degrees celsius.
Line a pie dish or just a spring form cake tin with greaseproof paper. Add the almond flour, honey, coconut oil & salt to a blender. Blitz until it is a damp sandy consistency.
Spread the mixture out into the prepared tin, using your finger tips to press it into the corners. Have the mixture come up the side of the tin to about a centimeter in height.
Place a sheet of greaseproof paper over the pie crust and pour baking beads on top to ensure the sides of the pastry stay upright while blind baking.Blind bake in the oven for 10 minutes until the edges have browned slightly. Remove the baking beads and greaseproof paper and bake for a further six minutes until the base is golden.
Leave to cool completely before you remove it from the tin. While it is cooling prepare the chocolate filling. In a ban marie melt the chocolate with the almond milk and salt. Stir constantly to ensure that the chocolate does not burn.
Allow to cool down for about 5 minutes before pouring it into the pastry case.
Pour the filling into the cooled pastry case, spreading it around to make sure that there is a flat even surface.
Slice about 100g of strawberries in which ever way you like and arrange them on top of the chocolate ganache. Leave to chill in the fridge or freezer for at least an hour before cutting into it.
Sprinkle with icing sugar if you wish, serve and enjoy!Nutritional information
10 Slices per tart
Serving Size 58g (per slice)
Amount Per Serving
Calories: 179
Calories from fat 133
Total fat 14.8g
Saturated fat 9.3g
Trans fat 0.0g
Cholesterol 0mg
Sodium 7mg
Potassium 49mg
Total carbohydrates 11.0g
Dietary fibre 2.9g
Sugars 7.3g
Protein 2.7g
Vitamin A 0%•Vitamin C 10%Calcium 1%•Iron 4%
For more recipes, visit Aoife's blog
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