Our life drastically changed 6 years ago when we found out my husband was diagnosed with celiac disease. Around the same time, I also discovered my food sensitivities, which were gluten, dairy and eggs. It was not an easy transition, but we took it one day at a time and it gradually got easier. We figured out recipes that worked and ones that didn’t. We also discovered products that we loved and that were safe for the whole family. Enjoy Life Foods was one of the brands that made the transition so much sweeter!
I recently partnered up with Enjoy Life to create an allergen free recipe for Celiac Awareness Month. They have so many incredible products and ALL of them are allergen free. No gluten, dairy, eggs, peanuts, tree nuts or soy. Guess what? They also taste incredible!! When choosing a fave, I can’t decide between their Plentils or Seed and Fruit Mix. Two of my go-to snacks.
In this gluten free vegan no-bake strawberry chocolate tart, I’m featuring both the Enjoy Life chocolate chip crispy cookies and the dark chocolate morsels. A crust made from chocolate chip cookies? Yep. Making it the easiest crust with only two ingredients. It’s filled with a decadent chocolate ganache and topped with fresh, juicy strawberries. No-bake, no-fuss. Just a rich, fudgy dessert that no one will believe is allergen free.
There’s a giveaway for you too, thanks to Enjoy Life Foods! Be sure to enter below. If you make this strawberry chocolate tart {please do}, share and tag @sarahbakesgfree and @enjoylifefoods in your post!
- 1 {6.3 oz.} package Enjoy Life chocolate chip crunchy cookies, crushed
- 2 tablespoons coconut oil, melted
- 1 1/4 cups So Delicious full-fat culinary coconut milk
- 2-3 tablespoons cane sugar or coconut sugar
- 1 {9 oz.} package Enjoy Life dark chocolate morsels
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, sliced
- Prepare 9-inch round or rectangle tart pan by spraying with nonstick cooking spray.
- In food processor or blender, blend cookies until crumbs form. Add melted coconut oil to cookie crumbs and mix until combined.
- Press cookie mixture into tart pan and up sides. Place in freezer to set, until ready to use.
- In medium saucepan, add coconut milk and sugar. Over medium-low heat, stir until coconut milk is hot and sugar is dissolved {about 5 minutes}.
- Remove from heat and pour over chocolate morsels in separate bowl. Add vanilla. Stir until chocolate is melted and mixture is smooth.
- Pour chocolate ganache into chilled cookie crust. Allow to cool 15-20 minutes. Top with sliced strawberries.
- Place tart in refrigerator to chill, 1-2 hours. Slice and serve.
Enter to win the Enjoy Life ingredients used in this recipe in the widget below. Be sure to tell me your most beloved chilled or frozen summertime treat. I’m always up for new allergen free recipe ideas! Giveaway ends on Tuesday, May 24.
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This post was sponsored by Enjoy Life Foods. All opinions are my own.
Annamarie V says
May 17, 2016 at 11:00 pmMy favorite chilled summer treat is watermelon I could eat it every day.
Strength and Sunshine says
May 18, 2016 at 8:12 amSO so yummy! We can never go wrong with chocolate and strawberries!
RecipestoNourish says
May 18, 2016 at 8:41 amThis looks so yummy! I love making tarts like this.
KC @ G-Free Foodie says
May 18, 2016 at 9:09 amChocolate and anything – yum!
Chrystal @ Gluten-Free Palate says
May 18, 2016 at 10:28 amYum! My favorite chilled dessert is a smoothie!
Debbie Beck says
May 18, 2016 at 11:56 amThis sounds soooooo good!!!! Can’t wait to make it!!.
amy guillaume linderman says
May 18, 2016 at 1:25 pmi love frozen homemade pudding pops with berries in them
Sabrina Model says
May 18, 2016 at 1:39 pmThis looks so fantastic. All my favorite flavors in one little tart! Perfect.
Sylvie says
May 19, 2016 at 1:37 amWhat a clever way to make a tart shell!
Erica D says
May 19, 2016 at 6:08 amGreat use of Enjoy Life Foods’ cookies! And beautiful – like always from you!
Preston says
May 19, 2016 at 9:59 amI like classic vanilla ice cream!
Christine Cann says
July 17, 2016 at 5:28 amHi, This looks great and my granddaughter, who has celiac, would love to make this with me in a couple of days.
Please explain what you mean by “culinary” coconut milk. Thank you.
Sarah says
July 18, 2016 at 1:14 pmCulinary coconut milk is the canned coconut milk (for So Delicious it’s in a small container). It’s the full fat coconut milk.
Haley says
August 22, 2016 at 12:29 pmOh my gosh, this was so good. And so easy! I love that there are so few ingredients! Couldn’t find that type of cookies here though (France) and substituted some other vegan cookies. I’ll have to try another type next time as this crust was a bit crumbly but seriously, that was the first time I ever successfully made chocolate ganache and it turned out amazingly. Thank you!
Sarah says
August 30, 2016 at 4:04 pmYay! So glad to hear, Haley!
wendy says
September 15, 2016 at 6:16 pmCan this be made in little individual tarts? Also, can it be frozen?
Sarah says
October 4, 2016 at 4:05 pmSure! That would be adorable and delicious!