Strawberry Brownie Tart

Strawberry Brownie Tart

Serves: 8

Ingredients

Crust:

• 3 cups walnuts
• ½ cups cocoa powder
• ½ cup honey
• ⅛ Teaspoon sea salt

Filling:

• 1 can coconut milk, refrigerated
• ¼ cup honey

Topping:

• 1 pound strawberries, hulled and sliced

Instructions

1. Place the walnuts and cocoa powder into a food processor fitted with the chopping blade. Pulse until finely ground and mixture is just starting to clump.
2. Line a 9" tart pan with plastic wrap and sprinkle 2 Tablespoons of the walnut mixture over the bottom.
3. Add the honey and sea salt to the walnut mixture and pulse until mixture forms a dough. Pat the dough into the tart pan and place in the refrigerator to cool.
4. Skim off the coconut cream from the top of the can and place in a mixing bowl with the honey. Beat on high for 10-15 minutes. Spread the filling into the tart shell and refrigerate 8 hours, or overnight.
5. When ready to serve, arrange the sliced strawberries on top of the tart or serve them alongside.
6. Notes
7. You may need two cans of coconut milk if there isn't very much cream in the can. Or, you can whip the entire can of coconut milk for a looser filling. For Vegan use maple syrup instead of honey.

Content and Image from gi365.info