The next day my heart was set on creating strawberry chocolate cream tarts using the chocolate mixture I had made the previous night, along with a simple tart crust and fresh strawberries from our garden. Everything was set to go; I finally took out the chocolate mixture and tasted it. Oh. My. God.
It had evolved into chocolate buttercream overnight. Praise the heavens and all that is holy. Obviously it will taste great with anything, especially if that anything is strawberries. Make this ASAP.
strawberry & chocolate buttercream tart
Crust:
1 cup almonds
1 cup dates
Chocolate buttercream:
1 cup dates
3/4 cup water
Juice from 1 lemon
1/4 cup cacao powder
2 tablespoon cashew butter
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of salt
Topping:
Sliced strawberries
Mint leaves
To make the crust: pulse the almonds into flour in a food processor. Add the dates and process until they stick together. Press into the bottom and up the side of a lined spring form pan or tart molds.
To make the buttercream: blend all the ingredients until smooth. Refrigerate overnight so it can develop those magical flavours, then spread evenly into your crust. Top off with strawberries and mint. Enjoy the !#$% out of it.
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