Whenever I think of the perfect Valentine’s Day treat, the combination of chocolate and berries comes to mind. The chocolate is so rich and decadent while the red berries add a festive touch of color. Last year, I shared the recipe for Chocolate Raspberry Swirl Cheesecake Cupcakes. This year I wanted to try my hand at a fully dairy-free recipe. Enter: Double Chocolate Berry Tarts.
I created the chocolate tart crust using just two ingredients: Oreo cookies and coconut oil. Obviously, the Oreo cookies are not the most natural or healthy ingredient, but they are a dairy-free cookie and they definitely taste good. They aren’t something I eat regularly, but they are perfect to use for creating a special treat every once in a while. The filling is made from three completely natural ingredients: full-fat canned coconut milk, cacao powder, and pure maple syrup. Once the filling is completely set, the tarts are topped with fresh, juicy raspberries and sweet strawberries. The end result is a creamy, crunchy, chocolately, fruity, delicious dessert that is perfect for sharing with your Valentine (or your galentine). I actually tested these Double Chocolate Berry Tarts out by making them for the SuperBowl and they were a hit.
I’m going to be honest here, to get the filling to set properly took a little trial and error. It’s going to depend on how cold your freezer is and how far ahead of serving the tarts you prepare them. The magic numbers for me were to put them in the freezer for three hours and then to let sit on the counter for 40 minutes before serving. If they are in the freezer longer than that, you may need to take them out and let them thaw a little longer. I will also say, that they are good no matter what. My sister and I couldn’t wait to dig into these after I made them that we ended up splitting one while it was still frozen. It was hard to cut through the crust with a fork, but the texture of the filling was like ice cream and the flavor was obviously still on point.
SIDE NOTE: My husband and I went out to dinner on Saturday to a new farm-to-fork restaurant in Paoli, PA called EatNic. It’s a BYOB (which I love) and I can’t speak highly enough of the menu and service. They also have a vegan menu and are very accommodating to special diets or any restrictions you may have. If you’re from the Philadelphia area and are looking for a great restaurant to try, I absolutely recommend EatNic Urban Farmhouse Eatery & BYOB.
Active Time: 15 minutes Total Time: 4 hours
Serves: 8
Ingredients:
20 Oreo cookies ¼ cup coconut oil, melted 1 cup canned full-fat coconut milk (do not use lite) 1 tablespoon cacao (or cocoa) powder 2 tablespoons pure maple syrup 12-16 raspberries
4 strawberries, sliced
Directions:
Place the Oreo cookies in a food processor and process until cookies are fine crumbs (Alternately, you can crush the cookies a few at a time in a sandwich bag). Add the melted coconut oil and pulse a few more times until combined. Divide the cookie mixture between the four tart molds and press firmly in the bottom and up the sides of each mold. Clean out the food processor. Shake the canned coconut milk vigorously, open, and then measure out one cup coconut milk and pour it into the food processor (if your coconut milk has separated, use 1/2 a cup (or slightly more) of the white cream and 1/2 a cup (or slightly less) of the liquid). Then add cacao powder and maple syrup. Process until fully combined and creamy. Divide the mixture between the four tart molds (you may have a little extra). Place tarts in the freezer for at least 3 hours to set. Half way through freezing time, top with raspberries and sliced strawberries (I used 3-4 raspberries and one sliced strawberry on each tart). Place back in freezer to continue chilling. Allow to sit on counter at room temperature for 30-45 minutes before serving. Store Double Chocolate Berry Tarts in an air-tight container in the freezer.
Nutrition Information per serving (1/2 a mini tart):
Calories: 268 Fat: 18g Carbs: 27g Protein: 2g Sodium: 121mg Sugar: 16g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
