This has to be one of the best however!!
Taste, texture it's got the lot!!
We took some of the leftover filling into sanctum a few weeks back and some of our Clients got to taste for themselves - let's just say there wasn't a lot left on the plate afterwards!!
Enough said.... enjoy!
Bittersweet Raw Chocolate Orange Tart
Base:
* 1 cup Dates (soaked for 4hrs if dried) * 1 1/2 cup raw Macadamia or Brazil Nuts (we used Brazil) * 1 cup dessicated Coconut
Filling:
* 1 cup raw Cashews * 1 1/3 cup freshly squeezed Orange Juice * 1/2 cup raw Honey * 5 drops Orange Essential Oil (optional - we used a teaspoon of orange rind instead) * 1 cup organic Coconut Oil * 1 cup raw Cacao Powder * 1/4 cup Cacao Nibs for topping (optional)
Process dates and nuts till fine and starting to bind together - add coconut and process again till well combined
Press into a 27cm pie dish and set aside
Process cashews and juice till smooth
Add all other ingredients (except the cacao powder) and blend
Add cacao powder and blend again til silky smooth
Pour into prepared base and spinkle with cacao nibs if desired
Refrigerate to set and serve
What we loved: the ease of making this dish
The taste and silky smooth texture - it truly was a decadent chocolate treat!
The 'clean' taste left in our mouths after eating - no greasy film!
How long it lasted in the frigdge - as there is no diary, we found this lasted much longer than an ordinary chocolate tart - which was great becase a little slice goes a long way!!
What we didn't love as much: Ummmmm.....?
recipe couresy of Model Chocolate by Abigail O'Neill
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