No-Bake Orange Chocolate Tart with Hazelnut Almond Crust
Ingredients
Crust
- 80g raw almond (soaked 8-12 hours and rinsed)
- 40g hazelnut (soaked 8 hours and rinsed)
- 2 Tbsp. raw cacao nib
- 2 Tbsp. raw cacao powder
- 2 Tbsp. (20g) melted coconut oil or raw cacao butter
- 5 pitted soft Medjool dates (90〜100g)
- 1/8 tsp pink salt
Chocolate layer
- 100g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 3 Tbsp. melted raw cacao butter
- 4 Tbsp. maple syrup
- 2 Tbsp. + 2 tsp raw cacao powder
- 1/8 tsp pink salt
Orange layer
- 100g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) fresh orange juice
- 4 Tbsp. maple syrup
- 3 Tbsp. melted raw cacao butter
- 2 tsp. orange zest
- 1 Tbsp. lemon juice
- Pinch of pink salt
Preparation
Pulse all ingredients for the crust until well processed but still slightly crumbly.
Press the mixture against the sides and the bottom of the tart tin.
Put all ingredients for the chocolate layer in a high-speed blender and blend well. Layer it over the base and freeze until set.
Repeat the same process for the orange layer and freeze overnight.
Remove the tart from the tin and garnish with your choice of fruit.
Tips
You can substitute maple syrup and coconut cream with raw agave and raw almond milk for a raw version.
