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Chocolate Orange Tart | occasionallyeggs.com

Chocolate Orange Tart

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 Desserts
Cuisine European
Prep Time 10 minutes
Cook Time 20 minutes
Setting Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 tart
Calories 364kcal


Oat, Seed, and Date Base

  • 110 grams / 1 cup rolled oats
  • 70 grams / 1/2 cup sunflower seeds
  • 70 grams / 1/4 cup soft dates packed*
  • 30 grams / 2 tablespoons coconut oil
  • Juice of half an orange about 2 tablespoons
  • ¼ teaspoon sea salt
  • ¼ teaspoon vanilla powder

Chocolate Orange Ganache Filling

  • 400 ml / 1 can full-fat coconut milk cream only
  • 100 grams / 1 bar dark chocolate finely chopped
  • Zest of two oranges
  • ¼ teaspoon vanilla powder
  • Tiny pinch salt


  • 400 ml / 1 can full-fat coconut milk cream only
  • 1 tablespoon honey or maple syrup
  • 2 oranges peeled and sliced into rounds
  • Shaved dark chocolate


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.
  • 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.


  • 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.


Serving: 1g | Calories: 364kcal | Carbohydrates: 31g | Protein: 5g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Fiber: 4g | Sugar: 19g