I fully intended to share this at the start of blood orange season, but home schooling and life got away with me – and now, here I am, posting this just as it draws to a close!
BUT if you can’t find blood oranges anymore, then don’t fret – this no-bake Vegan Chocolate Orange Tart works equally well with any oranges you may have to hand!
It’s full of zesty, rich and indulgent flavours – and involves no baking, too. Hurrah!
In all honesty, I could eat the filling on its own by the bucketload. Or perhaps bathe in it. But that’s another story…
Enjoy your chocolatey feast!
Blood Orange Chocolate Tart
- Makes one large tart –
- For the base:
- 3 cups ground nuts (I used 2 cups ground hazelnuts and 1 cup ground almonds)
- 1/2 cup cacao powder (or more, to taste)
- 1/2 cup melted cacao butter
- 5-6 tbsp maple syrup (to taste)
- Zest one orange
- 1 tsp vanilla
- For the tart –
- 500ml plant-based cream (eg oat cream / coconut cream / soya cream)
- 570g good quality dark chocolate, finely chopped
- Maple syrup, to taste (optional – I omit. Add 1 tbsp at a time if using!)
- Zest one orange (you can also add a squeeze of fresh orange juice too, if you like!)
- Edible orange oil, to taste
- To decorate:
- Blood orange slices
- To make your base, tip ground nuts into a large bowl and stir together with the remaining ingredients – taste sweetness and adjust accordingly. Press into the base of a large tin, working the mixture up the sides. If the mixture feels too sticky, add a touch more nuts. If it’s too dry, more cacao butter or a splash of coconut milk will work! Place in the fridge to set.
- To make your filling, gently heat the cream until warm but not boiling. Remove from the heat, then add the chopped chocolate and cover with a tea towel and allow to stand for a few minutes. Stir smooth until completely melted – if you need to apply a touch more heat to do this, make sure you do it gently so you don’t split your mixture! Stir in the orange zest, oil and maple syrup if using.
- Pour the chocolate orange mixture into the tart base, then place in the fridge to set. Decorate with fresh orange, before cutting into slices and enjoying.