Ingredients
SERVES: 8–10
BASE
CHOCOLATE ORANGE FILLING
TO DECORATE
Method
- Line a 20cm tart tin with baking paper or otherwise use a loose base tart tin.
- To prepare the base, add the almond meal, coconut, dates, cacao, syrup, and salt to a high-speed blender or food processor and blend on high until crumbly and combined. Press the mixture evenly into the tart tin and place in the freezer while you prepare the filling.
- To prepare the filling, add the soaked cashews, coconut milk, cacao, orange juice, orange oil, maple syrup, and salt to a high-speed blender and blend until creamy and smooth. Pour the filling evenly over the base and return to the freezer to set for 4 hours.
- Once the tart is firm, remove from the tin and thaw for 10 minutes before topping with the sliced oranges and zest. Drizzle over your favourite vegan chocolate sauce, if using. Enjoy while cold. Store the leftovers in an airtight container in the freezer and consume within 2 weeks.
This recipe is an edited extract from Oh Sweet Vegan by Tess Begg.
