|30 min||1 h||7|
|1/2 cup||Pumpkin seeds (pepitas) (raw, soaked, drain and rinse)|
|3/4 cup||Coconut, shredded, unsweetened|
|2 tbsp||Coconut oil|
|1 1/2 cup||Frozen strawberry (thawed)|
|3/4 cup||Coconut milk, sweetened|
|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.