Raw Orange Chocolate Tart with Hazelnut-Oat Crust (Vegan, Gluten Free)
Author:
Minako Umehara - @365cleaneats
Raw, Vegan, Dairy Free, Gluten Free10cm×25cm×2.5cm (550ml) Tart tinIngredientsCrust
Dry:
45g rolled oats
30g raw hazelnut
3 Tbsp. coconut sugar
1/8 tsp pink salt
Wet :
2 Tbsp. melted coconut oil
Chocolate Filling
100g raw cashews (soaked 4-6 hours and rinsed)
60ml coconut cream
60ml fresh orange juice
3 Tbsp. melted raw cacao butter
3-4 Tbsp. maple syrup
2 Tbsp. raw cacao powder
1.5 tsp orange zest
Pinch of pink salt
Method
Preheat oven to 170⁰C (340⁰F). Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour.
Add melted coconut oil to the food processor and process until it becomes like wet sand.
Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool.
While cooling the crust, place all chocolate filling ingredients in a high-speed blender and blend well. Add more sweetener if you need. Layer it over the crust, and freeze it over night.
Take out from the tart tin and garnish. Store in the fridge.
