Chocolate Pistachio & Strawberry Galette image


Posted On: 30 July, 2018

Chocolate Pistachio & Strawberry Galette

Chocolate, Pistachio & Strawberry Galette is a winning addition to any dinner party! It looks fantastic, while Strawberries, melted chocolate and pistachio nuts make a heavenly flavour combination. Throw some Vita Coco organic, extra-virgin and cold-pressed coconut oil in the mix and you’ve got yourself a real show-stopper.
Creates one medium galette (about 20cm in diameter)

1 cup spelt flour (or buckwheat flour for gluten-free)
3 tbsp cacao
3 tbsp coconut sugar
4 tbsp solid Vita Coco coconut oil
2-4 tbsp ice water
1 tbsp Vita Coco coconut milk

For the filling –
1/3 cup ground almonds
2 tbsp crushed pistachios
2 tbsp coconut sugar
1 tbsp arrowroot (or flour of choice)
250g strawberries, hulled and chopped

To top -
4 tbsp dark chocolate chips
2 tbsp crushed pistachios


1)    Preheat the oven to 200C, then line a large baking tray.
2)    Start by making your pastry. Using a fork (or a pastry knife), mix together the flour, cacao, coconut sugar and coconut oil until it resembles sand in texture. Use a wooden spoon to stir in the ice water, one tablespoon at a time, until it forms a dough-like consistency. Use your hands to bring it together if necessary, but be quick – you don’t want to warm the mixture!
3)    Sprinkle some flour onto a clean surface, then roll the dough out into a circle so that it is around 20cm in diameter.
4)    Stir together the almonds, crushed pistachios, coconut sugar and arrowroot. Sprinkle over the centre of the pastry, leaving a border an inch or so wide around the edges. Scatter over the strawberries, then sprinkle over a touch more sugar.
5)    Fold the dough up and over the filling, leaving the centre uncovered, making sure you seal in any cracks.
6)    Using a pastry brush, brush the coconut milk over the pastry edges, then place in the oven to bake for 25 minutes.
7)    Scatter over the dark chocolate chips, then place back in the oven for a further 5-15 minutes, or until the pastry is golden, the chocolate melted and the filling bubbling.
8)    Scatter over the remaining pistachios and serve warm with ice cream or coconut cream.

Dessert, Lifestyle, Coconut Oil