Rich Chocolate Tart with Roasted Strawberries

by Collette White | 17 April, 2019

Good Afternoon friends! I hope this finds you all well. I keep getting asked for it, so here it is. Back on the blog ‘Rich Chocolate Tart with Roasted Strawberries’ from Cookbook ‘Cut out the Crap with Style’ – as you know, I don’t normally share recipes from my books (to make it fair on those that buy them), however quite a while ago I decided to share just one recipe from the 3 main books, to give you a little ‘taste’ of whats inside and this was one of them. It came down when I got my new website made … but here it is for you to ENJOY again! 



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 rapadura or coconut sugar


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 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.


  • this recipe is direct from Cookbook (and the front cover photo!) ‘Cut out the Crap with Style’
  • 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

  • serves 8-10

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,