I never used to like the whole chocolate orange flavour combination and I can’t for the life of me work out why this was. I mean, I like chocolate and I like oranges.. but there was just something about the two of them together than didn’t quite work for me. Thankfully, I have now come to my senses and realised how amazing these two flavours are together, especially in these delicious raw tarts! They are pretty much everything I would want a dessert to be.. they’re chocolatey, have a biscuit like base, are sweet but not too sweet and most importantly, are made from healthy, natural ingredients! Obviously I’m going to be a little biased here, but I really do think these are one of the best desserts that I’ve made.. they’re honestly one of my favourite treats!
I’ve said it before and i’ll say it again, cacao is probably my favourite superfood and just tastes down right amazing! It’s the raw, unprocessed form of cocoa and simply has the most deliciously rich flavour, which I think tastes ten times better than your average chocolate bar. Not only this, but the health benefits are also pretty impressive, as cacao is a good source of magnesium and antioxidants. Chocolate desserts taste amazing on their own, but the addition of orange just adds an extra depth of flavour and makes everything even more delicious (who knew it was possible?!) This silky, rich cream sits inside a crisp pastry like casing, which provides a nice little bit of crunch as well as a subtle hint of nutty flavour.
Oh AND.. like a lot of my dessert creations, these are also plant based, gluten and refined sugar free, so if you’re intolerant to any of those things or eat a plant based diet, then you can also enjoy these little beauties! I still find it pretty amazing how you can create something that tastes so indulgent and sweet, without using lots of refined sugars and even more so that the ingredients are actually healthy?!
Raw orange chocolate tarts
- 1/2 cup almonds
- 1/2 cup oats
- 1/2 cup dates
- 1 tbsp coconut oil
- 1 small avocado
- 1/2 cup dates- soaked in boiling water for half an hour
- 60g creamed coconut
- 3 tbsp date syrup
- 3 tbsp cacao powder
- Pinch of himalayan salt
- Zest of 1 orange
- 2 tbsp orange juice (freshly squeezed from the orange)
- To make the base, add the almonds into a food processor and pulse these for a few seconds until they are slightly crushed.
- Add in the rest of the base ingredients and blend together until well combined. Transfer this into mini tart cases (try and use loose bottomed if possible) and press the mixture into the base and sides of the tin. Leave these in the freezer to set.
- Add all of the ingredients for the creamy filling into a food processor and blend until smooth. Add some diary free milk or water to help blend if necessary, but I didn’t find that I needed to.
- Once you’ve made the filling, spoon some of this into each of the tarts and garnish with some cacao nibs. Place these in the fridge until ready to serve.