Vegan, sugar, and gluten free chocolate orange tart with a silky pour in filling and crisp date & sunflower seed base. Topped with in-season orange and coconut cream for a seriously decadent, super healthy dessert.
Course Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Setting Time 1 hourhour
Total Time 30 minutesminutes
Servings 1tart
Ingredients
Oat, Seed, & Date Base
110grams/ 1 cup rolled oats
70grams/ 1/2 cup sunflower seeds
70grams/ 1/4 cup soft datespacked*
30grams/ 2 tablespoons coconut oil
Juice of half an orangeabout 2 tablespoons
¼teaspoonsea salt
¼teaspoonvanilla powder
Chocolate Orange Ganache Filling
400ml/ 1 can full-fat coconut milkcream only
100grams/ 1 bar dark chocolatefinely chopped
Zest of two oranges
¼teaspoonvanilla powder
Tiny pinch salt
Topping
400ml/ 1 can full-fat coconut milkcream only
1tablespoonhoney or maple syrup
2orangespeeled and sliced into rounds
Shaved dark chocolate
Instructions
Oat, Seed, & Date Base
Preheat the oven to 180C / 350F 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.
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.
Topping
To make coconut whipped cream, place the can of coconut milk into the refrigerator overnight. Once it's chilled, scoop the cream from the top of the can and place it onto a medium bowl along with the honey. Mix on high with a hand mixer until smooth and fluffy, a couple minutes. Spread 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.