Here's a delicious summer dessert that also doubles as a great use for those strawberries you pick at the farm!
Ingredients for crust:
-2 1/2 cups of sweetened, desiccated coconut
-1/4 cup of Dutch process cocoa powder
-1/2 cup of coconut oil, melted
Preheat oven to 350F.
Combine the cocoa and coconut in a food processor. Blend until fine. Slowly drizzle in the coconut oil until you've got a nice thick consistency. Press into a pie plate. Bake in oven for 10-15 minutes, until it smells toasty, but not burned! Set aside and cool.
Ingredients for filling:
-10 ounces of heavy cream
-5 ounces of bittersweet (60% cocoa) chocolate
-8 ounces of semi sweet chocolate
-1 tsp vanilla, or of a rich liquor (like Kahlua or Creme de Cacao)
-16 strawberries of similar size, green parts discarded, washed and dried completely
Chop the chocolate and put it in a bowl.
Place the cream in a saucepan over medium heat. Heat until it begins to bubble, then pour over your chocolate. Let it sit for about 2 minutes before stirring it together gently with a spatula until evenly blended. Stir in your vanilla or liquor. Pour into the pie crust.
Finally, press the strawberries into your tart. Place it in the fridge for about 2 hours, or until the ganache is firm. Before serving, set it out for about 30 minutes, to soften the coconut oil in the crust and make it easier to cut.
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