Strawberry Chocolate Tarts

Yield: 4 mini tarts or 1 large tart Serving Size: ½ mini tart of 1/8 large tart 

• Prep Time: 15 minutes 
• Cook Time: 5 minutes 
• Cooling Time: 2 hours 
• Total Time: 20 minutes (+ 2 hours cooling ) 

 Ingredients:   For the Crust 

• ¼ cup Bake Believe ® Dark Chocolate Baking Chips 
• 2 cups raw walnuts 
• 2 Tablespoons monk fruit erythritol sweetener 
• 1 Tablespoon cacao powder 
• ¼ teaspoon salt 
• 3 Tablespoons coconut oil, melted 

For the Filling 

• ¼ cup Bake Believe ® Dark Chocolate Baking Chips 
• ¼ cup coconut oil 
• 2 cups strawberries, small diced 
• 1 teaspoon lemon juice 
• ¼ cup monk fruit erythritol sweetener 
• 1 Tablespoon gelatin 

 Instructions: 

1.  To make the crust: In a food processor, combine dark chocolate baking chips, walnuts, sweetener, cacao, and salt. Pulse until crumbly. Add coconut oil and pulse until dough forms. Press dough into the bottom of and up the sides of 4 mini tart pans or 1 large tart pan. Transfer to freezer until ready to use. 
2. To make the filling: In a small pot, melt coconut oil over medium heat. Add strawberries, lemon juice, and sweetener. Stir to combine then bring to a boil. Simmer 3-4 minutes, until slightly thickened. 
3. Remove from heat and sprinkle gelatin over top. Set aside to bloom for 5 minutes then stir until gelatin is completely dissolved. 
4. Remove pie crust from freezer. Fill prepared crust with strawberry mixture. Transfer to refrigerator for 2 hours, until chilled and set. 
5. Melt dark chocolate baking chips in microwave or on stove. 
6. Remove tart(s) from refrigerator. Generously drizzle with melted chocolate. Allow chocolate to set. 
7. Slice and enjoy.