Chocolate coconut tart with strawberries
A dream made of chocolate! The coconut flakes on the chocolate coconut tart score with biotin, which is important for blood cells, tissue and skin. Dried dates are also rich in magnesium - so they can help against nervousness and restlessness.
The combination of strawberries and pistachios is simply unbeatable - but of course, it also works with different nuts! Try chopped walnut kernels with the strawberries on the tart.
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 3.1 g | (12 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 411 mg | (10 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13.1 g |
Ingredients
- Ingredients
- 4 ½ ozs Date (without pit)
- ½ Vanilla bean
- 3 Tbsps Coconut oil
- 2 Tbsps dark cocoa powder
- 1 pinch salt
- 3 Tbsps Almond milk (unsweetened)
- 5 ¾ ozs Shredded coconut
- 14 ozs Coconut milk
- 4 ¼ ozs vegan Dark chocolate (min. 75% cocoa content)
- 7 ozs Strawberries
- 1 tsp Agave syrup
- ½ oz Shelled pistachio
Preparation steps
Cut dates into small pieces. Cut vanilla bean in half lengthwise and scrape out the pulp with a knife. Place dates with 2 tbsp. coconut oil, vanilla pulp, cocoa powder and 1 pinch of salt in a blitz chopper and grind to a paste while adding the almond drink. Mix thoroughly in a bowl with 6 ounces of grated coconut.
Line the bottom of a tart pan with baking paper. Pour in date mixture and press down firmly, forming a small edge. Bake in a preheated oven at 180 °C / 350 °F for 15 minutes. Then remove, allow to cool for 30 minutes, and remove from the mold.
For the chocolate mixture, pour coconut milk into a bowl and stir until smooth. Coarsely chop chocolate and melt with remaining coconut oil in a bowl over a warm water bath. Then allow to cool slightly. Then stir into the coconut milk and spread the chocolate cream on the cooled base. Smooth and chill for about 1 hour.
To serve, clean strawberries, wash, halve, mix in a bowl with agave syrup and spread on the tart. Serve sprinkled with pistachios and remaining coconut flakes.