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I confess that I’ve been obsessed with strawberries! I’m sure you must’ve noticed since all my recipes these weeks have strawberries included! So, here’s a sweet recipe! Strawberry is hidden inside the chocolate cream of these perfect chocolate tarts. Very discreet, leaving a light flavour of strawberry within the rich chocolate cream. This sweet is dedicated to all chocolate-strawberry combo fans. It’s a variation of one of my favourite cake recipes, and I just added the strawberries and divided it into individual portions. It needs some patience while it gets cold but that’s it. Good things come to those who wait!
Ingredients for 12 pieces
For the base:
– 50gr of nuts
– 70gr of hazelnuts
– 20gr of betel
– 2 spoons of raw cocoa powder
– ½ tsp Salt
– 220gr of dates
– 1 spoon of maple syrup
For the chocolate-strawberry cream
– 80gr of melted cocoa butter or coconut oil
– 3 tablespoons of raw cocoa powder
– 2 spoons of maple syrup
– ½ cup of cashews that have been soaked overnight
– 8 strawberries
– 120ml of boiling water
– ½ tsp of vanilla extract
For decoration:
– 12 strawberries
– Some beeswax
– 2 spoons of coconut oil
– 1 spoon of raw cacao powder
– 1 spoon of maple syrup
Preparation
To make the base: put all the ingredients in a food processor with a large bin (don’t try to use the multi, you’ll definitely burn it) and blend until the dates and nuts are crushed into small pieces.
You’ll need a silicone base for cupcakes. Divide the mixture into the bases and use your fingers to spread it.
Put the bases in the refrigerator while you make the cream.
Melt cocoa butter in a double pot, and the coconut oil in a small pot.
Remove the water from the cashews and put them in a high-speed blender, adding all the cream ingredients one by one, leaving the water for last.
Remove the bases from the refrigerator and pour the cream onto them to cover almost up to the top.
Put them in the refrigerator for about 3 hours.
Remove the bases from the fridge and place a strawberry and some beeswax on each tart.
At the same time, melt the coconut oil on low heat and stir along with cocoa and maple to make the chocolate syrup.
Sprinkle the tarts with the chocolate syrup to partially cover them.
Put in the refrigerator for another 30 minutes so that the syrup dries, and finally enjoy!