RAW CHOCOLATE ORANGE TART

This gluten-free, vegan chocolate orange tart certainly has the wow factor! It’s from one of our favourite collaborators, Josie Buck aka “The Mindful Cook”. 
You can read more about Josie under her recipe.

INGREDIENTS

For the base:
• 250g mixed nuts
• 12 pitted dates
• Zest of one orange
• 70g Enjoy Opulent Orange Chocolate, grated on a large setting
• 3 tbsp coconut oil
 
For the topping:
• 4 very ripe avocados
• 1 banana
• 4 heaped tbsp of raw cacao powder
• 4 tbsp honey or agave syrup if vegan - keep tasting as you add as you may need to add more to sweeten. Agave is sweeter than honey, so use your judgement.
• 4 drops of (food grade) orange essential oil or 1 tsp good quality orange essence
• The zest of one orange
• 3 tbsp melted coconut oil
• 20g Enjoy Opulent Orange Choc grated on a large setting.
You will need a round spring form tin and a blender.
 

METHOD

Base:
To make the base place the nuts and dates in a food processor and process at full speed until you get a chunky breadcrumb consistency. Then add the Enjoy orange chocolate and orange zest and pulse briefly to mix in. Melt the 3 tablespoons of coconut oil and add to the date and nut mixture and process again until well mixed in.
Transfer the mix to the bottom of a spring form tin, pat down to create a base and pop into the freezer while you prepare the topping.
Topping:
Halve the avocados and remove the stones. Scoop the flesh into a food processor. Add the banana, cacao powder, agave or honey, orange oil, melted coconut oil and half of the zest (save the rest to sprinkle over the top). Blend thoroughly to make a velvety chocolate mousse – this will take a few minutes.
Remove the base from the freezer and pour the chocolate avocado mix over the base. Smooth over with a palette knife or a spatula. Pop back into the freezer for at least 7 hours before serving. When you take it out sprinkle the remaining zest and grated chocolate on the top.
You can portion this and keep it in the freezer for up to 2 months – just make sure you allow at least 40 minutes to an hour after taking it out before serving. The avocado needs to be just on the cool side of room temp, not too far otherwise it will relax too much!

ABOUT THE AUTHOR

Josie is a Food and Eating Coach who helps people to positively influence their relationship with food and their bodies. She creates wonderful recipes that prove that healthy food can be fun to make and amazingly tasty, runs residential food & well-being retreats and supports people who wish to transform their eating mindset through one-to-one coaching and online courses.

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