No-Bake Choc Orange Tarts
RACHEL MORROW
It’s not often that you find an easy raw treat you’ll come back to time and time again, but these tarts are silky and rich in all the right ways. The chocolate orange is a classic flavor combination we adore, made easier and better by the incredible nutrients on offer. Cacao is a rich source of the essential mineral magnesium, which is used for more than 300 different functions in the body. It’s also one of the most common nutrient deficiencies (which you can find out more about in our free ebook here), so there’s never been a better time to get baking.
Ingredients:
For the base:
- 1/2 cup shredded coconut
- 1 cup mixed seeds
- 1 cup Medjool dates
- 4 tbsp coconut oil
Choc-orange layer:
- 2 avocados
- ¼ cup coconut oil
- 1 tsp vanilla
- Zest of orange
- ½ cup raw cacao powder
Method:
- For the base: In a food processor or high-speed blender, grind the base ingredients until a sticky crumble forms. To make the base, press the mixture in a 20cm fluted cake pan. (Or any rectangle dish, 20cm springform cake pan). Or small tarts. Smooth with the back of a spoon and place in the freezer to set while you make your chocolate layer.
- For the choc-orange layer: In a food processor or high-speed blender, process all chocolate layer ingredients until smooth and creamy. Spread layer evenly over the base layer and place back in the freezer to set for 1 hour. Remove from freezer 5-10 minutes just before serving.
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.