Chocolate And Orange Tart

Chocolate And Orange Tart With Yacon Syrup

Ingredients (for 20cm tart tin):

For the crust:

50g pecan nuts

70g almonds

40g oats

20g medjool dates

50g dried golden berries

10g almond butter

10g cacao butter (melted)

20g yacon syrup

pinch of salt

For the chcolate and orange cream:

50g cashews (soaked in hot water for 2 hours)

40g almond butter

15g cacao powder

60g coconut milk or coconut cream

50g cacao butter (melted)

30g fresh orange juice

1/2 tsp maca powder

60g yacon syrup

fresh zest of 1/2 orange

1/2 tsp orange extract


To make the crust blend all the ingredients in a food processor bowl until sticky and well combined. Line the bottom of loose bottomed tart tin with cling film or baking paper. Press the mixture into the tin and set in the freezer for half and hour. To make the chocolate and orange cream blend all the ingredients in a high speed blender until perfectly smooth. Pour the mixture over the ready crust, smoothe the surface with a spatula and set the tart in the freezer. It will last in the fridge for 1 week or 2 months in the freezer. Serve decorated with fresh fruits.