Raw Chocolate Orange Tart
- Post author By josie
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Try this out on your friends at a dinner party, I bet they won’t guess that it uses avocados and banana as the base for a beautifully light chocolate mousse. Dairy free and gluten free.
Raw Chocolate Orange Tart. GF, Vegan.
josie Try this out on your friends at a dinner party, I bet they won’t guess that it uses avocados and banana as the base for a beautifully light chocolate mousse. Dairy free and gluten free. Featured Raw Chocolate Orange Tart European Print ThisIngredients
- For the base:
- 250g Mixed nuts
- 12 Pitted Dates
- Zest of one orange
- 25g Cacao Nibs (Can be omitted if you can't get hold of them, but you can get them in supermarkets these days)
- 3 Tbsp Coconut Oil
- For the topping:
- 4 Very ripe avocados
- 1 Banana
- 4 Heaped tbsp of raw cacao powder
- 4 Tbsp Honey or Agave syrup if vegan - keep tasting as you add as you may need to add more to sweeten. Agave is sweeter than honey, so use your judgement.
- 4-5 Drops of (food grade) orange essential oil or 1 Tsp good quality orange essence
- The zest of one orange
- 3 Tbsp melted coconut oil
Instructions
You will need a round spring form tin and a blender. To make the base place the nuts and dates in a food processor and process at full speed until crushed up. You want a chunky breadcrumb consistency. Then add the cacao nibs and zest and pulse to mix in. Melt the 3 tablespoons of coconut oil and add to the date and nut mixture and process again until well mixed. Transfer the mix to the bottom of a spring form tin, pat down to create a base and pop into the freezer while you prepare the topping. Halve the avocados and remove the stones. Scoop the flesh into a food processor. Add the banana, cacao powder, agave or honey, orange oil, melted coconut oil and half of the zest (save the rest to sprinkle over the top). Blend thoroughly to make a velvety chocolate mousse - this will take a few minutes. Remove the base from the freezer and pour the chocolate avocado mix over the base. Smooth over with a palette knife or a spatula. Pop back into the freezer for at least 7 hours before serving. When you take it out sprinkle the remaining zest on the top. You can portion this and keep it in the freezer - just make sure you allow at least 40 minutes to an hour after taking it out before serving. The avocado needs to be just on the cool side of room temp, not too far otherwise it will relax too much!