Chocolate Orange Tart

Makes one 22cm tart, serves 12

Servings slices

Calories 358kcal

Line a 22cm tart tin (one with a removable bottom) with a layer of biodegradable food wrap (like plastic wrap, but biodegradable).

Blend dry base ingredients (except dates and cacao butter) in a food processor until crumbly. Then add dates one by one while the processor is running on low, until the mixture becomes sticky. Finally pour in the melted cacao butter and pulse to combine. Press into your tart tin, using your hands to push the mixture into all the grooves on the sides of the tin. It should be ~1/2cm thick on the base and sides. Pop it in the freezer to set.

Blend all your wet ingredients except the coconut oil, cacao butter and cacao powder until silky smooth. Then add in the melted coconut oil and cacao butter until completely blended, and finally add the cacao powder. Pour into your base and put the tart in the fridge overnight to set.

Dust with extra cacao powder and decorate with extra orange rind if desired (only add the orange rind just before serving, otherwise it will get dry). Serve with fresh orange segments and coconut yoghurt or my Coconut Cashew Chia Cream - so so good!

Make it nut free: use sunflower seeds in the base instead of almonds, and watermelon seeds instead of cashews in the filling.
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.
To amplify the flavour of this tart even more, you could add a few drops of orange essential oil to the filling! If you'd like to learn more about the incredible therapeutic benefits of plant-based essential oils, and how you can use them in your life and food, check out my introductory workshop here.