No-Bake Chocolate-Covered Strawberry Tart

9 90 245
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 7
No-Bake Chocolate-Covered Strawberry Tart
Health Rating


1/2 cup Pumpkin seeds (pepitas) (raw, soaked, drain and rinse)
3/4 cup Coconut, shredded, unsweetened
2 tbsp Coconut oil
1/4 tsp Salt
1 1/2 cup Frozen strawberry (thawed)
3/4 cup Coconut milk
1 tbsp Gelatin dry mix, unprepared
1 tsp Stevia sweetener, powder
1/3 cup Semisweet chocolate chips (Lily's stevia-sweetened chocolate chips)


To make the no-bake crust: Place all crust ingredients into a food processor. Then pulse until it begins to form a dough-like consistency, stopping to scrape down the sides of the processor if needed. Press into an 8" or 9" tart pan. Refrigerate while you prepare the strawberry filling.

To make the sugar-free strawberry filling: Pour coconut milk into a small sauce pan set over low-medium heat. Sprinkle the gelatin over the top of the coconut milk. Gently warm the coconut milk, whisking in the gelatin until there are no lumps left. Pour the coconut milk/gelatin into a blender. Add the room temperature strawberries and stevia. Process until smooth. Pour into prepared tart crust.

To make the chocolate topping: Over a bain-marie, melt the chocolate, whisking until smooth. (I use a glass bowl over a pot of boiling water as my bain-marie.) Then spoon, pour, or drizzle over the strawberry tart in whatever pattern you like. Refrigerate the tart until set. Remove the edge of the tart pan and serve.

Nutrition Facts

Per Portion

Calories 245
Calories from fat 166
Calories from saturated fat 110
Total Fat 18.5 g
Saturated Fat 12.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.9 g
Cholesterol 0.3 mg
Sodium 100 mg
Potassium 175 mg
Total Carbohydrate 16.9 g
Dietary Fiber 2.7 g
Sugars 9.2 g
Protein 2.7 g

Dietary servings

Per Portion

Fruit 0.4
Meat Alternative 0.2

Energy sources