Crunchy hazelnut & cacao base combined with decadent, creamy & smooth chocolate & blood orange filling, this vegan chocolate & blood orange tart is a divine marriage of fresh & zingy citrus and velvety rich dark chocolate. A perfect fuss free chocolate dessert for Valentine’s day. Free from gluten & refined sugar.
Well, I’ve taken an unplanned break from posting on the blog for a few weeks but what a recipe to come back with! If there is just one sweet recipe on my blog that you should try, it has to be this decadent vegan chocolate & blood orange tart. And with Valentine’s Day just round the corner, this is definitely THE way to your lover’s heart!
And by the way, dark chocolate is a natural aphrodisiac, if you didn’t know… Your Valentine will be rather happy, I’m sure!
Crunchy hazelnut-y base combined with decadent chocolate & blood orange filling, this tart is a perfect marriage of slightly sharp and zingy citrus and rich dark chocolate flavours. And even better, it’s free from refined sugar, gluten free and vegan friendly too.
It’s been a bit of a roller coaster these last few weeks if I’m honest. I’ve been beating myself up for not keeping up with my regular posting schedule but what I really learnt in 2018, which was probably the most challenging year in my personal life yet, is to be ok with things not going to plan. Let go, take a deep breath, move out of the way and let the universe help you shift things around.
Now that I’ve got it out of my chest, let’s get down straight to this bloody amazing chocolate & blood orange tart, shall we? I took inspiration for the filling of this tart from Mei’s original recipe here.
Just a few notes on recipe adjustments. As they are currently in season, I used blood oranges in the filling, but feel free to use ordinary oranges. They’ll do just well.
You might have some chocolate & orange filling left over but don’t throw it away – it works as perfect frosting for cakes or, if you feel like indulging a little, spread it over your toast instead of Nutella, it’s just as delicious!
This chocolate & orange tart is a perfect party dessert (especially a good one for Valentine’s day for sure), as you can prepare it the night before, so it’s less cooking on the day.
When it comes to decorating your tart, you can use any fresh fruit and berries in season, anything will go.
Looking for more vegan dessert inspiration? Check out:
- Nectarine & mango summer tart
- Healthier raspberry & rhubarb crisp
- Plum & blackberry galette
- Vegan strawberry mousse cake
I really hope you’ll give this vegan chocolate & blood orange tart a try. If you recreate this recipe, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
CHOCOLATE & BLOOD ORANGE TART (GF & VEGAN)
For the crust:
- ½ cup roasted hazelnuts (skins peeled) – plus more for decorating
- ¼ cup raw cacao powder
- ½ cup + ¼ cup (gluten free) porridge oats
- ½ cup dates ,soaked in boiling water for 5mins, rinsed & drained
- ¼ cup maple syrup (or agave nectar)
- 3 tbsp coconut oil ,melted plus more for greasing
For the chocolate & blood orange filling:
- 1 tin x 400ml full fat coconut milk
- ¼ cup + 1 tbsp maple syrup (or agave nectar)
- ½ cup freshly squeezed blood orange juice
- 50 g dark chocolate melted
- ¼ cup raw cacao powder
- 2 tbsp cornstarch
- 1 tsp agar agar powder
- 2 blood oranges cut in thin rounds
- A handful of roasted hazelnuts ,chopped
- A handful of pomegranate seeds (optional)
- Preheat the oven to 170C fan. Grease the 23cm (9”) tart tin with coconut oil using the pastry brush and set aside.
- Combine roasted hazelnuts, cacao powder and porridge oats in a food processor and blitz until fine crumbs. Add dates, maple syrup and coconut oil and process until the mixture turns into sticky dough. Transfer the dough into the tart case and spread evenly round the base and sides of the tin by gently pressing and flattening the dough with your fingers. Gently prick the base of the tin with a fork and bake in the oven for 10-12mins until the crust is slightly brown on the sides. Remove from the oven and let it cool down completely whilst still in the tart tin. Release from the tin when completely cool.
- In the meantime, prepare the filling by combining coconut milk, maple syrup, blood orange juice, melted dark chocolate & cacao powder in a saucepan and whisking over medium heat. As soon as the mixture starts to bubble, whisk in cornstarch and agar agar powder and let it simmer for 2-3 minutes. Take off the heat and cool completely.
- Once cool, fill the tart with blood orange & chocolate filling taking care not to fill too high up the sides. Decorate with fresh orange segments, roasted hazelnuts and pomegranate seeds.