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No-Bake Strawberry Jam Chocolate Tarts

Stefani Weiss
No-Bake Strawberry Jam Chocolate Tarts. Healthy but indulging LOW FODMAP dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Gluten-Free, Vegan
Servings 4 people

Ingredients
  

For The Base

  • 130 gr smooth natural peanut butter
  • 3 tablespoon maple syrup
  • 100 gr oats
  • 100 gr walnuts chopped

For the chocolate peanut Butter Cream

  • 2 tablespoon raw cocoa powder
  • 350 gr peanut butter
  • 4 tablespoon raw cocoa powder
  • 4 tablespoon Maple syrup
  • 10 ml rice milk you can also use water
  • ½ tbs vanilla extract

For the Strawberry Jam

  • 200 gr Fresh or frozen Strawberries
  • 3 or 4 tablespoon lemon juice from fresh lemon
  • ½ grated lemon zest
  • 2 tablespoon maple syrup

For the Whipped Coconut Cream

  • 1 can full-fat coconut milk
  • 1 or 2 tablespoon maple syrup or raw cane sugar
  • 1/1 teaspoon vanilla extract

Instructions
 

  • Put all the ingredients for the base (peanut butter, maple syrup, oats, walnuts and cocoa powder) into a high-speed blender and blend until a smooth sticky consistency is formed.
  • Once done, spread it evenly on the tart tins
  • Place them in the fridge while you prepare the jam and the chocolate peanut butter cream.
  • Into a saucepan add the strawberries together with the lemon juice and maple syrup, let it simmer on a medium heat. Once it starts to thicken remove it from the heat and add the lemon zest. Let it cool off before spreading it on your tarts.
  • While the jam cools, start preparing the cream
  • Into a blender, add the peanut butter, maple syrup, raw cocoa powder and rice milk, blend until very smooth and combined.
  • When you have everything ready, take the tarts out of the fridge and start putting them together. First, add a layer of the strawberry jam and on top of the jam add a thicker layer of the chocolate peanut butter cream.
  • Place the tarts in the fridge and start preparing the whipped coconut cream.
  • Open the can of full-fat coconut milk ( it needs to be chilled in the fridge for at least 24h before using it).
  • Scoop the solid white coconut cream and save the liquid for some other recipe or coconut ice cubes.
  • Add the solid part into a chilled mixing bowl, and mix with an electric hand mixer.
  • Once done, top the tarts with it.
  • Decorate with fresh strawberries (optional)

Notes

1. If you are highly sensitive to gluten, make sure you use certified gluten-free oats.
2. Use pure maple syrup (low FODMAP) not maple flavored syrup (as that one could be high FODMAP).
3. Buy coconut milk that does not contain inulin or high FODMAP sweeteners.