Gluten Free – Dairy Free
Vegan Chocolate Orange Tart
| Serves: 8 | Prep time: 15 minutes | Cook time: 5 minutes, plus 3 hours in the fridge |
Chocolate and orange have to be one of the best food combinations ever, and this tart combines both of those in a delicious but also super-nutritious dessert.
Ingredients
For the base
100g pitted dates
175g mixed unsalted nuts (I use
pecans, almonds and cashews)
2 tbsp coconut oil
1 tbsp cocoa powder
1 tsp vanilla extract
For the filling
4 sheets of veggie gelatine
400g tin coconut milk
juice of 4 oranges (about 200ml)
1 tsp grated orange zest
40g dairy free chocolate
Method
1. Put the tin of coconut milk upside down in the fridge overnight. 2. Put the dates in a heatproof bowl, cover with boiling water and leave for about 10 minutes to soften them. 3. Drain the dates and put them into a food processor with the nuts, coconut oil, cocoa powder and vanilla extract. Blitz until all the ingredients have combined. 4. Press the base mixture evenly into the base of a 23cm round tart tin and place in the freezer for 15 minutes to firm up.5. Meanwhile, follow the instructions on the gelatine packet to soften the sheets of gelatine, then put them into a saucepan.
6. Remove the tin of coconut milk from the fridge, turn it the right way round and open it. Scoop out thecreamy coconut and add it to the saucepan, leaving the coconut water behind. Add the orange juice and
zest and cook over a low heat for 4–5 minutes until the coconut cream has completely dissolved.
7. Remove from the heat, let it cool a little then pour the mixture on top of the nut base. Put in the fridge for 3–4 hours until the filling has set. 8. Melt the chocolate and drizzle or swirl it on top of the tart, then cut the tart into 8 slices. 9. The tart will keep in the fridge, covered, for up to 3 days.My Fussy Eater by Ciara Attwell out 19th April RRP £14.99 Lagom (Bonnier Publishing)