A chocolate orange tart that’s both added-sugar free and gluten free! Although the tart is arguably healthy-ish you’d never know it. The base is made with oats, seeds, and dates, and the filling is simple dark chocolate and coconut cream.
This is another impressive looking dessert that’s a snap to put together and I know some of you might be skeptical of a sugar and gluten free sweet, but it is without doubt a dessert. Just look at that silky chocolate ganache! It’s a press-in base and you just mix it up in the food processor, bake, and then pour the filling in.
For some variations of a chocolate tart with different bases, try my grain-free chocolate hazelnut tart and vegan chocolate tart with apricots and an almond flour base.
Ingredient Notes and Substitutions
- Oats: rolled oats are best, but quick-cook can be used in a pinch. Use certified gluten-free if necessary.
- Sunflower seeds: another soft seed like pumpkin can be used, or most nuts (walnuts are particularly good), in place of the sunflower seeds.
- Dates: any type of soft date. If your dates are quite dry, soak them in very hot water for about half an hour and drain before mixing.
- Chocolate: the chocolate must be at least 70% cocoa solids, so choose a very dark chocolate for this recipe. If it’s not dark enough, the ganache won’t set fully.
Recipe Notes
As with any date-sweetened baking, the tart base will burn if given the chance. Try to make the sides as even in thickness as possible, avoiding any thinner parts, especially near the top. If necessary, loosely cover the tin with a piece of parchment paper while baking to prevent over-browning.
This is pictured served with coconut whipped cream. A nice thick yogurt is also good, or simply topped with orange slices.
How to Store
Storage: place the full tart or individual slices in a sealed container and refrigerate for up to three days.
Freezing: the full tart, with the filling, shouldn’t be frozen (the ganache will split when thawing). You can freeze the baked and cooled tart base in an airtight container for up to a month, and thaw in the refrigerator before filling with the ganache and setting as usual.
Newsletter
Expert Tips
- Chill the base: place the tart base in the freezer for half an hour before pouring in the filling to make the ganache set more quickly. Definitely don’t pour the filling into a still-warm tart base.
- Use dark chocolate: this is really important. You can even use unsweetened chocolate and add a bit of liquid sweetener to your taste, but don’t use anything under 70% cocoa solids.
- Choose unwaxed oranges: since the zest is used for this recipe, it’s a good idea to buy unwaxed, organic oranges and give them a good rinse before zesting. They’ll give you by far the best flavour.
More Chocolate Treats
Chocolate Snack Cake
Vegan Chocolate Truffles with ginger and orange
Gluten Free Chocolate Cupcakes
Dairy Free Hot Chocolate
If you make this Chocolate Orange Tart or any other dairy-free dessert recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Chocolate Orange Tart
Ingredients
Oat, Seed, and Date Base
- 110 grams rolled oats
- 70 grams sunflower seeds
- 70 grams soft dates
- 30 grams coconut oil
- Juice of half an orange about 2 tablespoons
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla powder
Chocolate Orange Ganache Filling
- 400 ml can full-fat coconut milk cream only, scooped off the top
- 100 grams dark chocolate finely chopped
- Zest of two oranges
- ¼ teaspoon vanilla powder
- Tiny pinch salt
Topping
- 1 batch coconut whipped cream
- 2 oranges peeled and sliced into rounds
- Shaved dark chocolate
Instructions
Oat, Seed, & Date Base
- Preheat the oven to 180°C (350°F) and grease a 20cm (8 inch) springform pan with coconut oil.
- Place the oats and sunflower seeds into the bowl of a food processor fitted with the blade attachment. Blend on high for a minute or two, or until a coarse flour forms. Add the dates, coconut oil, orange juice, salt, and vanilla, and blend again until the dates are incorporated and the mixture holds together when pressed.110 grams rolled oats, 70 grams sunflower seeds, 70 grams soft dates, 30 grams coconut oil, Juice of half an orange, 1/4 teaspoon sea salt, 1/4 teaspoon vanilla powder
- Place the oat mixture into the prepared pan and use your hands to press it into the base and about halfway up the sides, about 1cm thickness. Use a fork to poke a few holes in the base, then bake for 18-20 minutes, or until golden. Place onto a rack to cool for 10 minutes before removing the sides of the pan, then cool fully.
Chocolate Orange Ganache Filling
- Bring the coconut milk to a simmer over low-medium heat in a small saucepan. Place the chocolate into a heat-proof dish, pour the hot coconut milk over it, and let it sit for one minute before adding the orange zest, vanilla, and salt. Whisk to fully incorporate, then pour the ganache into the cooled tart base. Place into the refrigerator and let it set for at least an hour, or up to overnight, until the centre is set.400 ml can full-fat coconut milk, 100 grams dark chocolate, Zest of two oranges, 1/4 teaspoon vanilla powder, Tiny pinch salt
Topping
- Spread the whipped cream onto the chilled tart, making swoops with the back of a spoon. Top with the orange slices and dark chocolate, and serve. The tart will keep well in the refrigerator for up to three days.1 batch coconut whipped cream, 2 oranges, Shaved dark chocolate
Aadya Mishra says
100% recommend this is really tasty 🙂 My base was a bit too liquid-y so I ended up using around 1.25 cups of oats
the french tart says
Alex,
This tart looks fantastic…love the use of coconut cream in both the filling and the topping…☺️
The use of dates to hold the crust together is a super smart idea.
Can’t wait to make this.
Thanks