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a close up shot of a chocolate strawberry galette topped with fresh mint and a dusting of powdered sugar

Chocolate Strawberry Galette

An easy, refined sugar free Chocolate Strawberry Galette with juicy strawberries, dark chocolate and vanilla, all wrapped up in flaky pastry.

Category Dessert, Pies, Crisps & Tarts
Cuisine American, British, Canadian, French
Keyword chocolate strawberry galette, chocolate strawberry pie, galette recipe, strawberry galette
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Serves 8 slices
Author Amanda | Naturally Sweet Kitchen



  • 200 g plain flour
  • 1 tbsp coconut sugar
  • ½ tsp fine sea salt
  • 115 g cold unsalted butter, cubed
  • 3-4 tbsp ice water


  • 400 g frozen or fresh strawberries
  • 50 g coconut sugar
  • 2 tbsp arrowroot powder
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt
  • 50 g quality dark chocolate, roughly chopped
  • 1 large egg, separated
  • 2 tsp coarse raw cane sugar


  1. Make the crust by sifting together the flour, coconut sugar, and salt. Add in the cubed butter and cut it into the dry ingredients with your hands until the mixture resembles coarse breadcrumbs.
  2. Drizzle in the water and bring it together with a fork until it forms a loose ball.
  3. Dump the pastry onto a lightly floured surface and shape the dough into a disc. Do not overwork it. Cover entirely with parchment paper and refrigerate for 30 minutes.
  4. Meanwhile, get on with the filling by folding together the strawberries, coconut sugar, arrowroot powder, vanilla extract, sea salt, and chopped chocolate. Keep mixing until all of the arrowroot powder disappears, then set aside.
  5. Preheat the oven to 190°C (375°F) and line a baking tray with a silicone mat or non-stick paper.
  6. Lightly flour a work surface and roll the chilled dough into a 30cm (12 inch) diameter circle. Lay the pastry dough on the prepared tray and brush egg white over the surface.
  7. Spoon the strawberry filling into the centre of the dough, leaving 4cm (2 inch) around the edge bare.
  8. Gently fold the edge up and over the filling, taking care to crimp together the folds as you go.
  9. Brush the top of the pastry with the egg yolk and evenly sprinkle over the coarse sugar. Bake the galette for 40-45 minutes, rotating the pan at the halfway mark.
  10. Remove the galette from the oven and allow to cool on the tray for 15-20 minutes before serving to let the juices firm up a bit. If desired, sprinkle over some chopped fresh mint and a dusting of icing sugar.


This galette is best eaten warm on the day it is made, but will keep sealed in an airtight container at room temperature for up to 3 days. To reheat, simply whack it in the oven at 180°C (350°F) for 10 minutes or until warmed through.