Print Recipe

Chocolate and Strawberry Cream Tart

Make a sweet Valentines treat that won't break the belt! These Chocolate and Strawberry Cream Tarts are no bake and can be made Vegan friendly.
Cook Time20 mins
Total Time6 hrs
Servings: 2



  • Chocolate Base: see notes
  • 1/3 Cups Dates
  • 1/4 Cup Nuts Walnuts, Pecans, Macadamias
  • 2 1/2 teaspoons Cocoa
  • 1/4 teaspoon Vanilla Extract
  • Optional: 1 teaspoon Maple Syrup i find they are sweet enough without it

Strawberry Whipped Cream

  • 100 grams Strawberries frozen or fresh
  • 1/2 Tablespoon Maple Syrup
  • 1/2 Tablespoon Water
  • 3/4 Cup of Coconut Cream take a can of coconut cream/milk, remove the lid and place it in the fridge over night. Spoon the thickened cream off the top and retain the watery remains to use in the gelatine.
  • 1 teaspoons Maple Syrup
  • 1 teaspoons Vanilla Extract
  • 1 teaspoon of Gelatine
  • 1 Tablepsoon Water


  • 1/4 Cup Coconut Oil
  • 1 Tablespoon Maple Syrup
  • 1/4 Cup Cocoa
  • 1/2-1 teaspoon of Vanilla Extract for a sweeter, less bitter, chocolate
  • Optional;
  • fresh Strawberries for decorating and dipping in chocolate




    • Line 2 small ramekins (mine could hold 1 1/2 cups of water) with plastic wrap, ensuring the wrap extends over all the edges. If you do not have a ramekin then a small tart/pie tin with decent edges or a large muffin tin would work.

    Chocolate Base

    • (see notes)
    • Place the dates, nuts, cocoa, maple syrup and vanilla extract (with seeds if using) into a food processed and blend until a smooth paste forms. Add a teaspoon or 2 of water if the dates are having trouble blending.
    • If your food processor is more Urkell than Schwarzenegger (or you have a hand held mixer) soak the dates in boiling water to soften them first, then discard the water before blending.
    • Once the mixture is well combined divide it into 2 and press it firmly into the prepared ramekins, making sure it meets the edges.

    Strawberry Whipped Cream

    • Place the strawberries, maple syrup and water in a small saucepan and bring to the boil.Simmer over medium heat, stirring occasionally, for 5-7 min; or until thickened (it will have the consistency of jam).Allow the strawberry mixture to cool.
    • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
    • Retain the watery remains from the can. Measure 1 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatine over the water and allow to stand and thicken.
    • Add the maple syrup and vanilla extract to the cream and whip until combined. Add the strawberry mixture and whisk on medium/high until combined.
    • Place the thickened gelatine/water over a bowl of hot water so it starts to dissolve. Add to the cream mixture and whisk to combine.
    • Evenly scoop the cream into the ramekins (on top of the chocolate base) and place in the fridge for at least 4 hours to set.


    • Over a very low heat, melt the Coconut oil in a saucepan. Add the maple syrup and vanilla and stir. Add the cocoa and whisk to combine.
    • Gently spread 2 Tablespoons of chocolate over the strawberry cream and smooth the surface. Place in the fridge/freezer for 30 minutes (minimum) and serve.
    • Use the remaining chocolate to cover fresh strawberries for serving.


    The ingredients are written for 2 small tarts, however a large tart can also be made by 4 x the recipe.
    The base is made from my Chocolate Energy Balls recipe. Only 1/4 of that full recipe is required to make 2 tarts, however processing 1/3 dates may not result in a smooth mixture. It may be easier to make a larger batch and make Chocolate Energy Balls to be stored in the fridge for another day.
    Depending on the quality of your Coconut Cream you may need to increase/decrease your Gelatine. I used 3/4 teaspoon but should have used 1. If you cream is really runny used 1 1/4. Omit the cream if making a vegan version, or try thickening the cream with chia seeds.