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
Preparation:
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.