Good Morning friends, I hope this finds you well. We are all well here! I am just going to get to the point of this blog today as I am SUPER excited to be sharing this … hopefully you have seen the last couple of blogs I have done “Chicken Schnitzel” from my first book “Cut out the Crap” … “Chicken and Corn Soup” from my second book “Cut out the Crap for Kids” … so now it is time to share something from my 3rd book “Cut out the Crap with Style” … you would have seen it before as its the amazing looking recipe from the front cover!

Are you excited to get this!? I hope so! Trust me, it is as good as it looks! I can’t wait to hear from you when you make it! ENJOY!

Rich Chocolate Tart with Roasted Strawberries

from book “Cut out the Crap with Style”

base

1 ½ cups brazil nuts

4 tblspns agave nectar or maple syrup

2 tblspns cacao powder

1 tblspn coconut oil

1 tspn cinnamon

pinch salt

rich chocolate top

1/3 cup agave nectar or maple syrup

1/3 cup smooth peanut butter

1/3 cup cacao powder

4 tblspns coconut oil

roasted strawberries

40 strawberries – halved

rind of ½ an orange sliced into 1cm pieces

2 heaped tblspns brown sugar (or sweetener of choice)

Lightly grease a 9 inch spring form cake tin and set aside.

Place all the ingredients for the base into a food processor and mix for 30 seconds or until well combined. Place this mixture into the prepared cake tin and using your fingers, push down firmly to form the base. Place in the freezer whilst making the rich chocolate top.

Place all the ingredients for the chocolate top into a small saucepan and whisk over a medium heat for 2 minutes or until and smooth and silky. Pour this mixture on top of the prepared base and return to the freezer for at least 2 hours or until ready to serve.

Meanwhile, preheat oven to 200c and line a large tray with baking paper. Place strawberries and orange rind on an even layer on the prepared tray and sprinkle with brown sugar.

Roast strawberries in the preheated oven for 10 – 12 minutes or until the sugar is starting to caramelize. Be careful not to burn them. Set aside until ready to serve.

Remove the chocolate tart from the freezer 2 minutes before ready to serve.

Cut into even size pieces and top with roasted strawberries.

serves 8-10

Tips and ideas –

This is a great dessert to make a day in advance.

Store roasted strawberries in an airtight container in the fridge. Remove from the fridge 1 hour before serving as they are nicer at room temperature.