Chocolate Strawberry Tart (gluten-free, no-bake)

How beautiful is this tart? I wish I could take the credit, but the ingredients did all the work. The gluten-free, sugar-free crust comes together in the food processor in less than a minute - and tastes like oatmeal-chocolate chip cookies. The filling is a quick ganache made with cream, semisweet chocolate and strawberry jam. No joke, this dessert is insane - and insanely easy.

And think about the other fruit possibilities: I used seedless strawberry jam, but imagine how fabulous raspberry would be. And apricot. And orange marmalade...

Want a vegan tart? Who doesn't. Simply use full-fat coconut milk instead of heavy cream - the rest of the tart is vegan anyway.

Chocolate Strawberry Tart

For the crust:
Cooking spray
1 1/2 cups oats, regular or quick-cooking
1/4 cup unsweetened cocoa powder
1/4 cup coconut oil
2 tablespoons pure maple syrup
For the filling: 
1 cup heavy cream
1 cup semisweet chocolate chips
1/4 cup seedless strawberry jam
Fresh strawberries for serving

Coat a 9-inch removable bottom tart pan with cooking spray. Set aside.
Place the oats in a food processor and process until finely ground. Add the cocoa powder, coconut oil and maple syrup and process until the mixture comes together.
Press the mixture into the bottom and halfway up the sides of the prepared pan. Set aside.
Heat the cream in a small saucepan over medium heat until it just starts to boil. Place the chocolate chips in a bowl and pour the cream over top. Let stand for 2 minutes. Stir the cream and chocolate together until smooth and silky. Whisk in the strawberry jam. Pour the filling into the prepared crust. If your crust is higher than the filling, simply push it down with your fingers.
Refrigerate until firm, about 1 hour.
Slice and serve with fresh strawberries.

Makes one 9-inch tart, about 8-10 servings