This no-bake orange and chocolate tart is a form of culinary art that anyone can master! Easily turned into a raw vegan recipe as well.
No-bake Orange and Chocolate Tart with Hazelnut Almond Crust
Scale
Ingredients
Crust:
- 80g raw almond (soaked 8-12 hours and rinsed)
- 40g hazelnut (soaked 8 hours and rinsed)
- 2 Tbsp. raw cacao nib
- 2 Tbsp. raw cacao powder
- 2 Tbsp. (20g) melted coconut oil or raw cacao butter
- 5 pitted soft Medjool dates (90〜100g)
- ⅛ tsp pink salt
Chocolate layer:
- 100g raw cashews (soaked 4-6 hours and rinsed)
- ½ cup (120ml) coconut cream*
- 3 Tbsp. melted raw cacao butter
- 4 Tbsp. maple syrup*
- 2 Tbsp. + 2 tsp raw cacao powder
- ⅛ tsp pink salt
Orange layer:
- 100g raw cashews (soaked 4-6 hours and rinsed)
- ½ cup (120ml) fresh orange juice
- 4 Tbsp. maple syrup*
- 3 Tbsp. melted raw cacao butter
- 2 tsp. orange zest
- 1 Tbsp. lemon juice
- Pinch of pink salt
Instructions
- Pulse every ingredient for the crust until well processed but still slightly crumbly.
- Press the mixture against the sides and the bottom of the tart tin.
- Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the base and freeze it until set.
- Repeat the same process for the orange layer. Freeze it overnight.
- Take out the cake from the tin and garnish with your choice of fruit.
Notes
This recipe is for a 20 Cm (8”) tart tin with removable bottom.
You can substitute maple syrup & coconut cream with raw agave & raw almond milk for raw version.
Find more of Minako’s recipes on @365cleaneats.
