Indulge in the rich flavors of chocolate and the vibrant citrusy notes of blood orange in this decadent vegan tart. With a gluten-free almond flour crust and a creamy cashew-based filling, it's a delightful treat for any occasion.
Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. Pinch of salt. 1 cup raw cashews, soaked for 4 hours. 1/2 cup coconut cream. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. Zest of 2 blood oranges. Juice of 2 blood oranges. 1/2 teaspoon vanilla extract. Blood orange slices, for garnish. Cocoa powder, for dusting.
Instructions: Put almond flour, cocoa powder, maple syrup, melted coconut oil, and a pinch of salt in a food processor and blend them together. Run the machine until the mixture comes together. Fill a tart pan with the dough and press it into the bottom and up the sides. Put it in the freezer to set while you make the filling. Soak cashews in water, then add coconut cream, maple syrup, melted coconut oil, blood orange zest, blood orange juice, and vanilla extract. Blend until smooth. Mix until it's creamy and smooth. Put the filling into the crust that has been prepared. A spatula can be used to make the top smooth. Put it in the freezer for at least 4 hours, or until it's firm. Add blood orange slices and cocoa powder to the top once it's set before serving.
Prep Time: 20 minutes
Cook Time: 0 minutes
JT Wall
