Vegan Chocolate Tart with Spiced Orange Gelèe
Ingredients
For the crust
- 40 g fine oat flakes
- 35 g raw nuts (walnuts, blanched almonds, cashews mix)
- 30 g desiccated coconut
- 75 g dates
- 1 tbsp cold coconut oil
- 1 tsp vanilla extract
- a pinch of salt
For the orange gelèe
- 130 ml freshly squeezed orange juice (strained)
- 2/3 tsp agar agar
- 3 tbsp maple syrup
- 1/8 tsp cinnamon extract
- 1/8 tsp clove extract
For the chocolate layer
- 150 g full-fat coconut milk (from a can)
- 100 g semi-sweet chocolate
- 1/4 tsp agar agar
- 1 tsp vanilla extract
Preparation
For the crust
Place all crust ingredients in a food processor.
Pulse a few times, then blend on medium speed until combined.
Transfer mixture into a 20 cm removable bottom tart tin.
Press it to the edges and bottom, then refrigerate to cool.
For the orange gelèe
In a small pot, combine orange juice, agar agar, and maple syrup.
Place over medium heat and bring to a boil.
Reduce heat and simmer for 5 minutes.
Turn off heat, add cinnamon and clove extracts, whisk, and cool for 10 minutes.
Pour over the crust and refrigerate.
For the chocolate layer
In a small pot, combine coconut milk and agar agar.
Bring to a boil, then simmer for 5 minutes on low heat.
Remove from heat, add chopped chocolate and vanilla, whisk until smooth.
Pour over the orange gelèe layer and refrigerate for a few hours or overnight.