Vegan, sugar, and gluten free chocolate orange tart with a silky pour in filling and crisp date & sunflower seed base. Topped with seasonal oranges and coconut whipped cream for a seriously decadent, super healthy dessert.
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
Notes
The coconut milk for the coconut whipped cream must be placed in the refrigerator the night before you plan to make it.