Chocolate orange tart

Chocolate orange tart

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 15 mins plus soaking and chilling. No cook

Easy

Serves 12
This clever no-bake tart from Elle Young uses raw cacao and coconut oil, sweetened naturally with dates, oranges and honey

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal391
  • fat29g
  • saturates19g
  • carbs23g
  • sugars20g
  • fibre7g
  • protein7g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the filling

    • 75g dates
      Dates

      Date

      da-ate

      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    • zest 2 oranges, juice of 1
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 50g coconut oil
    • 175g clear honey
    • 140g raw cacao powder (find it in health food shops or online), plus extra for dusting

    For the crust

    • 100g coconut oil
    • 140g ground almonds
    • 175g desiccated coconut
    • 2½ tbsp clear honey
    • 1 tbsp raw cacao powder

    Method

    1. Put the dates in a bowl, cover with boiling water and leave to soak for 20 mins. Meanwhile, whizz the ingredients for the crust in a food processor until combined. Tip the mixture into a 23cm loose- bottomed fluted tart tin, using your fingers to spread it evenly across the base and push into the fluted sides. Cover with cling film and chill while you make the filling.

    2. Drain the dates and put in a blender with the zest and juice of 1 orange, the coconut oil, honey and cacao. Whizz together until mostly smooth, then scrape into the chilled crust and smooth with the back of a spoon. Chill for at least 1 hr. Remove from the fridge 10 mins before serving and sprinkle with the remaining orange zest and extra cacao.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    alirodgers
    2nd Apr, 2017
    3.8
    This recipe works well but I personally found the coconut flavour a bit dominant - I thought it smothered the orange. I might try with a different base (? dates and walnuts or similar raw base.) Having said that everyone I gave it too seemed to really like it so maybe its just my preference. Instead of cacao I used 1/2 the wgt of cocoa powder and half the wgt of melted dark chocolate which reduced the cost. I used a potato peeler to take the zest off the oranges which was quick and when whizzed in the processor with the egg became smooth- less effort than a zestor...
    doosage
    17th Oct, 2016
    5.05
    This is SO good! It is very rich so serve small slices but it keeps really well in the fridge. Popular with my friends and husband but too rich for my 5yo! I also ran out of cacao so substituted with regular cocoa powder with no problem. I suspect you could do it using just cocoa, but I'd use less honey and remember it won't be quite so 'clean'!
    clarablackman
    8th Sep, 2015
    5.05
    This is really really good, I didn't have quite enough cacao so had to add some regular cocoa powder and didn't have enough desiccated coconut so added some coconut flakes which didn't quite break down so the base had lots of texture. It was easy to make and will definitely do again.
    jollyboy
    9th Jul, 2015
    Have not made this yet , planning to make it for a family get together with two people with gluten allergies , however the ingredients are so expensive! Any ideas for a more realistic recipe? The cacoa was over £7 and the cheapest coconut oil was £6
    hannahjd81
    8th Jun, 2015
    5.05
    I've made this three time in he last month for various bbqs or dinners - always well received and very easy to make. Absolutely delicious and love the fact that's it's a raw cake.
    MyCool
    12th Oct, 2014
    The BUY INGREDIENTS links are really helpful and save me a lot of time
    debandlola
    11th Mar, 2016
    I wanted to check... I only have the liquid (rather than the more solid) form of coconut oil. Will this work?
    goodfoodteam's picture
    goodfoodteam
    20th May, 2016
    Thanks for your question. No it is best to use the coconut oil that sets to a white block as this tart isn’t baked and you need to rely on the texture of the oil to set the crust.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.