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Vegan Orange Poppy Seed Muffins Recipe

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4.1 from 8 reviews

This No Bake Chocolate Strawberry Tart is a luscious, dairy-free dessert featuring a gluten-free sprouted brown rice crisp crust and a rich, creamy chocolate strawberry filling. Perfectly sweetened with natural ingredients like medjool dates and maple syrup, this tart combines smooth almond butter and freeze-dried strawberries to deliver a refreshing fruity twist without any baking required.

Ingredients

Crust

  • 3 cups One Degree Organic Foods’ Gluten-Free Sprouted Brown Rice Crisps
  • 1/3 cup soft medjool dates, pits removed
  • 1/3 cup almond butter
  • 1/4 tsp kosher salt

Filling

  • 10 oz dairy-free dark chocolate chips
  • 1 cup canned coconut cream
  • 3/4 cup natural smooth almond butter
  • 2 tbsp maple syrup
  • 1/2 cup freeze dried strawberries, crushed into a fine powder (optional)
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

Instructions

  1. Prepare the crust: Add the gluten-free sprouted brown rice crisps, soft medjool dates, and almond butter into a food processor. Pulse the mixture until it forms a crumbly but sticky texture suitable for pressing.
  2. Form the tart shell: Place a 9-inch round tart pan onto a large flat plate. Transfer the crust mixture into the tart pan and press it evenly along the bottom and up the sides, ensuring full coverage. Use the bottom of a flat measuring cup to smooth and compact the crust firmly. Put the tart pan into the freezer to firm while preparing the filling.
  3. Melt chocolate ganache: Fill a large saucepan with water to about one-quarter full and bring it to a boil. Remove from heat and place a heat-safe bowl on top, ensuring the bowl’s bottom does not touch the water. Add the dairy-free dark chocolate chips and canned coconut cream to the bowl. Stir continuously until the chocolate melts completely and the mixture turns smooth and glossy, then remove it from heat.
  4. Mix the filling: Stir in the almond butter, maple syrup, crushed freeze-dried strawberries, vanilla extract, and kosher salt into the melted chocolate mixture. Continue stirring until everything is fully combined and smooth. For an even smoother texture, you can alternatively blend these ingredients together in a high-speed blender until creamy.
  5. Assemble the tart: Pour the chocolate strawberry filling into the chilled tart crust and spread it evenly with a spatula. Place the tart in the freezer to set for 1 hour.
  6. Serve: For the best texture, allow the tart to sit at room temperature for 10-15 minutes before slicing. Garnish with fresh strawberries and almond slices if desired, then serve and enjoy!

Notes

  • Using medjool dates adds natural sweetness and helps bind the crust without refined sugar.
  • Freezing the tart after assembly ensures a firm, sliceable texture.
  • Letting the tart sit at room temperature briefly before serving allows the filling to soften slightly for a better mouthfeel.
  • You can substitute almond butter with another nut or seed butter if preferred.
  • The freeze-dried strawberry powder enhances strawberry flavor and adds subtle color but is optional.
  • Ensure your chocolate chips are dairy-free if adhering to a vegan or dairy-free diet.

Find it online: https://marthatasty.com/vegan-orange-poppy-seed-muffins-recipe/