I’ve always liked orange matched with chocolate. This tart is best eaten in small doses, however. It’s fudge-y, heavy, make-you-feel-ill chocolate-y. Hmm, I’m not selling this well but it really is delicious when you’re in the mood for such decadence, especially with some tart fruit like strawberries, raspberries or fresh orange wedges, and is a fantastic introduction to raw desserts for the skeptical. Plus, unlike a normal chocolate tart there’s no animal fats, cream or processed sugar, (just a hell of a lot of coconut oil and agave nectar).
BASE
2 CUPS ALMONDS – FOOD PROCESSED INTO CRUMBS 3/4 CUP DUTCH PROCESS COCOA OR CACAO POWDER 1 CUP CHOPPED DRIED DATES 1/2 CUP DESSICATED COCONUT
2 TEASPOONS DESSICATED COCONUT FOR DUSTING THE TIN
FILLING
4 CUPS SOAKED RAW CASHEWS 1 CUP DUTCH PROCESS COCOA OR CACAO POWDER 3/4 CUP COCONUT OIL 3/4 CUP AGAVE NECTAR 1 TABLESPOON ORANGE ZEST 1/3 CUP ORANGE JUICE 1.5 TEASPOONS OF CINNAMON
1/2 TEASPOON OF SALT
Line the bottom of a springform cake tin with cling film. Dust the bottom of the tin with 2 teaspoons dessicated coconut.
For the base, place all base ingredients in the food processor and process until almost smooth – you want to keep a bit of the almond texture in there. Pat this into the base. You may need to wet your hands slightly to smooth it out. Place it in the freezer until the filling is ready.
For the filling, place all ingredients in the food processor and blend until smooth as possible. Spoon on top of base and smooth the top with the back of the spoon. Refrigerate overnight or freeze for at least three hours. Dust with sifted cocoa/cacao before serving.