Crunchy hazelnut & cacao base combined with decadent, creamy & smooth chocolate & blood orange filling, this tart is a divine marriage of fresh & zingy citrus and velvety rich dark chocolate. A perfect fuss free chocolate dessert for Valentine’s day. Vegan, free from gluten & refined sugar.
½cuproasted hazelnuts(skins peeled) – plus more for decorating
¼cupraw cacao powder
½cup+ ¼ cup(gluten free) porridge oats
½cupdates,soaked in boiling water for 5mins, rinsed & drained
¼cupmaple syrup(or agave nectar)
3tbspcoconut oil,melted plus more for greasing
For the chocolate & blood orange filling:
1tin x 400ml full fat coconut milk
¼cup+ 1 tbsp maple syrup(or agave nectar)
½cupfreshly squeezed blood orange juice
¼cupraw cacao powder
1tspagar agar powder
2blood 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.