This sinfully delicious Chocolate Strawberry Tart is a thing of beauty! It was my first raw dessert I ever made and wow did it win me over! So how is the tart so blissful tasting? It starts with a warm-flavored Pecan Crust coated with in a dark Chocolate Sauce. Then topped with fresh slice strawberries and drowned in a sweetened Strawberry Glaze. One bite of this rich and decadent Chocolate Strawberry Tart, and your taste buds will sing for more!
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*2 1/4 c Pecans
*1/4 tsp Celtic Sea Salt
*1 c Dates, tightly packed
*2 tbls Filtered Water
To make the crust, process the pecans in the food processor until they form a fine meal. Add the dates and salt and continue until the dates are combined. Add the water and process on a low speed, about 10 seconds until large clumps start to form. Wipe the inside of a 10″ spring pan with coconut oil and empty the pecan mixture into the spring pan. Firmly press the crust into place being sure to make a 1/2 inch lip around the edges.
*1/2 c Coconut Oil, melted
*1/3 c Cacao Powder
*2 tbls Maple Syrup or other liquid sweetener
*Pinch of Celtic Sea Salt
Blend all the ingredients in a Magic Bullet or blender for 15 seconds or until the ingredients are completely mixed. Pour 1/2 c of the Chocolate Sauce into the spring pan and swirl the pan around to coat the entire crust and edges. Place in the freezer to harden the Chocolate Sauce over the Pecan Crust while you prepare the Strawberry Filling and Glaze. Keep the remaining Chocolate Sauce for drizzling over each slice.
Strawberry Filling and Glaze:
*Just over 1 lbs Strawberries
*1/4 c Dates
*2 tsp Lemon juice
Let the dates soften in warm water. Slice 2/3 of the strawberries into 1/4 inch slices. Remove the crust from the freezer and line the Chocolate Covered Pecan Crust with the sliced strawberries. Drain the dates and blend the dates, remaining strawberries and lemon juice in a Magic Bullet or blender until completely combined. Pour the Strawberry Glaze over the sliced strawberries and place in the freezer for 1 hour or overnight to set.
To serve, slide a butter knife around the inside of the pan to separate the crust from the pan. Remove the spring form sides, slice, plate and drizzle each slice with the remaining Chocolate Sauce.