Cacao Orange Tart

that requires no baking

Having family staying with us over the Easter weekend, I felt it was compulsory to create a tasty dessert to follow our homemade curry. I wanted to make something that could be shared and came to the conclusion to make another tart. Plus it needed to be Gluten Free for my mum. And why not of the chocolate orange variety. Plus I had been really fancying a terry’s chocolate orange.

I’ve created the filling using different ingredients to the tart I have made previously. This time using cashew nuts rather than avocado. The consistency is still mousse like and creamy, with a zesty punch from the orange.

This dessert requires no baking, just the help from your freezer. It is dairy, egg, gluten and refined sugar free! Simple and fun to make. And served nicely with something of the ice cream or yoghurt variety.

Makes 1 tart which serves approx. 10 people
takes approx. 2 hours (including 1 hour for soaking the cashews)

For the Base
250g almonds
3 tablespoons of cacao powder
1 teaspoon of vanilla extract
160g pitted dates (soaked in hot water for 15 minutes)
50ml of coconut oil (melted)
pinch of salt

For the Cacao Orange

210g cashews (soaked in boiling water for 1 hour)
the segments of 1 whole orange
1 tablespoon of orange rind (grated)
90ml maple syrup
1 teaspoon of vanilla extract
50ml coconut oil (melted)
1/4 teaspoon of salt
30g cacao powder

For decoration
Cacao powder (dusted)
The rind of one orange (grated)

To make the base
1. Grease a 9″ tart tin.
2. In a food processor, combine your almonds, cacao powder and salt until a crumbly texture is formed. Then add your dates, vanilla extract, and coconut oil. Process until the mixture is combined and sticky.
3. Empty your mixture into your tart dish and press firmly across the whole base, creating crusts for the side.
4. Place in freezer to set.

To make the Cacao Orange filling
1. In a food processor add all of your ingredients for the filling and blend until smooth. This may take a few minutes. Add some water if the mixture if too thick to blend.

To finish
1. Empty your filling into your crust and place in freezer for about 60 minutes before taking out and garnishing with orange rind and cacao powder.

Store in fridge!

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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