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5 from 1 vote

Chocolate, strawberry and pink pitaya tart

Baked chocolate cookie crust filled with a creamy and fruit strawberry and pink pitaya filling! Vegan, gluten free, refined sugar free with alllll of the taste and texture!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 8




  • Preheat oven to 160C.
  • Place strawberries in a small pot over high heat. Roughly mash berries with the back of a fork until some of the liquid comes out. Boil for 5 minutes then reduce to medium heat. Remove from heat when the strawberries have almost completely broken down and there is only around 1 cup (220g) of strawberries.
  • For the crust, add the coconut and sunflower seeds to a food processor. Process for 1 minute or until everything forms fine crumbs. Add the rest of the ingredients and process until combined
  • Line the bottom of a rectangular tart tin (I used one that was 13x36cm). Firmly press the chocolate mixture against the bottom and sides of tin. Bake for 15 minutes in the oven. Set aside to cool.
  • For the filling, add the strawberry puree and rest of the ingredients in a high powered blender. Blend until as smooth as possible.
  • When the tart crust has cooled to the touch, pour the strawberry mixture into the tart tin. Set aside in the fridge for at least 4 hours or until set.


*For the coconut cream, make sure you get canned cream which has no additives such as guar gum then leave the can in the fridge overnight. When you need to measure the cream, only scoop out the thick portion of the cream which has formed at the top and use it for the recipe. If the coconut oil has separated from the cream, gently melt it and incorporate it into the thick cream.
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