Floral strawberry tartlets

a delicious springtime dessert

The sun is shining, the flowers are growing, the strawberries are sprouting – spring is in full swing. It’s high time to make the most of the emerging strawberry season before it’s over again. So today we have a fantastic vegan strawberry treat for you: Flowery iChoc Strawberry Tartlets…


For 4 tartlets Ø 6 cm

For the chocolate oat base

  • 80 g iChoc Classic Chocolate
  • 70 g fine oat flakes
  • 2,5 tsp hazelnut, cashew or almond puree
  • 1 pinch of ground vanilla
  • 1 pinch of salt

For the strawberry layer

  • 65 g strawberries (without stalk)
  • 80 g unsweetened soy yoghurt
  • 215 g iChoc White Vanilla Chocolate
  • 1,5 tsp agar agar
  • 165 ml water

For the topping

  • 4 - 8 strawberries (with stalk)
  • a few pieces of iChoc White Vanilla and iChoc Classic Chocolate
  • 1 - 2 pieces of grated iChoc White Vanilla chocolate
  • some edible flowers - e.g. rose or cornflower blossoms


1. For the base, melt the chocolate in a bain-marie. Then stir in the oat flakes, nut butter, vanilla and salt.

2. Line a cutting board with baking paper and place 4 dessert rings on it. Now fill the chocolate-oat mixture into the rings and press the mixture down a little to form a base about 1 cm thick.

3. Put the filled dessert rings and board into the freezer.

4. For the strawberry layer, cut the destemmed strawberries into small pieces and mash them thoroughly with a fork. Add the soy yoghurt and mix together.

5. Melt the chocolate in a bain-marie and leave it in the bain-marie briefly during the next step to keep it soft.

6. Stir the agar agar into cold water, bring to the boil and cook for one minute, stirring.

7. Stir the agar-agar-water mixture briskly into the strawberry yoghurt mixture with a whisk. Then add the melted chocolate quickly and mix well.

8. Leave the mixture to cool at room temperature for approx. 10 minutes, stirring repeatedly during this time.

9. Remove the bases from the freezer and fill in the strawberry layer to a thickness of approx. 3 cm.

10. Leave the filled dessert rings to cool in the freezer for 2.5 hours.

11. Take the dessert rings out of the freezer, remove them from the baking paper and carefully slide the tartlets out of the ring from the bottom to the top using the dessert ring pusher.

12. For the topping, cut up the remaining strawberries and place on the tartlets. Top off the decoration with grated chocolate, chocolate chips and edible flowers.

13. The tartlets are ready to eat about 30 minutes after they come out of the freezer.

Tip: The tartlets can be stored in the fridge. They may become a little firmer with time.

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