I'm really excited about you trying this recipe. It was one of those moments where you make somethinghoping it will taste good, but when you slice into the finished product you're like - dang, this is amazing! If you've tried my Chocolate Orange Truffles or Choc Orange Jaffa Smoothie before, you'll know that chocolate plus orange is a food-combo made in heaven. But this tart is truly something else. As always, no animals were hurt in the making of this sweet treat, and therefore there's no dairy or egg involved, nor any refined sugars or flours like most tarts you'll find at your local patisserie. There certainly however is no lack of rich chocolatey flavour, creaminess, or subtle orange tang. I'm really proud of this little number, (cue quote from partner - "I think I could eat this whole tart myself"), so I do hope you'll try it out!
As for why I made this tart (as if one needs a reason), my youngest sister turned 21 this week. I know - 21 years old! It was a bit of a surreal moment for me, given I was in the room along with Mum and the midwife when Phoebe was born (fourth child in and Mum decided she was up for a home birth). In the years that followed, I remember fondly taking Phoebe up to the local supermarket each week to do our family food shop together (I know, at 12 and I already loved being around recipes). I'd even get asked if she was my child, which I always kind of loved! So it's a big moment now that she's a fully fledged adult of her own. A big enough moment to celebrate with one very special cake.
Get your vitamins through whole foods
If you're interested in the nutritional benefits of combining chocolate with orange (quite apart from the flavour explosion), read my previous posts here and here. Meanwhile if you're wondering why I'm infatuated with raw cacao and why you should be too, read my post on 5 little known benefits of cacao here. But another reason this recipe is so good from a nutritional perspective, is that with both the cacao and the orange, we're accessing their impressive iron, magnesium and vitamin C profiles in the foods' whole forms. With the cacao we're using both the cacao bean (in the form of cacao powder) and cacao butter, while with the orange we're using both the orange juice, flesh and rind. I'm a big fan of using multiple elements of a particular plant in recipes.
The great thing about using foods in their whole form is that they contain all the necessary enzymes to ensure maximum absorption of their valuable vitamins, minerals and nutrients. The elements within plants work synergistically together, so by consuming a fruit or vegetable's skin, fibre and juice (basically just eating the whole thing), you're able to get the most out of the nutrients in the plant. Plants work in a very dynamic way, whereby one plant nutrient (phytonutrient) is made more bioavailable to the body by its multiple other surrounding nutrients. That's why research shows that levels of vitamins are both greater and more readily absorbed by the human body when consumed in their natural whole form, as opposed to in an extracted supplement (whether it be synthetically or naturally derived). Bottom line - if you're eating the majority of your food in its whole form, you're maximising your health benefits.
I hope you'll try this tart this weekend, or bookmark it for an upcoming special event of your own. While it might look and taste rather fancy, it's actually very easy to make! It should take you half an hour tops, then just pop it in the fridge overnight to set. It will last in the fridge for a good week, or pop in the freezer in a sealed container (in individual slices is easier) for up to a month.
I hope you love it as much as we did, and if you do make it I'd love to see your creations on Instagram - just remember to tag @begoodorganics and #begoodorganics so I can come say hello, and also so we can include your lovely pics in my monthly Facebook Be Good Organics in Your Kitchen album!
Have a wonderful rest of your weekend, and talk again soon.
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Always use certified organic, local and fairly traded ingredients wherever possible
1 1/2 c cashews (soaked 2hrs, rinsed & drained)
1c orange segments (1 orange)
1 tbsp orange rind
1/4 c coconut nectar
1 tsp vanilla extract
1/4 tsp sea salt1/4 c coconut oil (melted)
1/4 c cacao butter (melted)
1/3 c cacao powder
* If you have time, try soaking and dehydrating your nuts, for optimal nutrient absorption and digestion. Otherwise just use raw. You could also try brazil nuts, hazelnuts, walnuts or sunflower seeds here.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.