A deliciously healthy Chocolate Orange Tart filled with coconut cream based caramel sauce to impress any guests or indulge in yourself. A gluten-free, dairy-free and vegan tart that looks absolutely stunning.
Course Dessert
Cuisine International
Keyword Chocolate Orange Tart
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 12people
Calories 429kcal
Ingredients
2.5cupsblanched almond flour
2Tbspcoconut oil
3Tbspboiling water
2Tbspflax mealpreferably from golden flax seeds
100gdark chocolate
1cupcoconut cream
1/2cupcoconut sugar
3largeoranges
Instructions
Prepare the caramel by adding coconut cream and coconut sugar to a pot or saucepan and bring to the boil. Once boiling reduce heat to low and let simmer for about 20-30 minutes, stirring occasionally, until reduced to half the amount and dulce-de-leche consistency. Set aside and let cool down completely.
Preheat oven to 350 F (180°C).
Combine flax meal, coconut oil, and boiling water in a bowl and whisk until slobbery and raw egg white consistency.
Add almond flour to flax/water/oil mix and mix until dough-like consistency, then pour into a parchment-paper-lined separable 8" or 9" tart pan and press with your hands into the bottom and sides.
Bake for 10 minutes, then let cool down completely.
Melt the dark chocolate, then add to the cooled almond crust and swirl around to cover the bottom and sides. Stick the chocolate covered crust in the freezer for 5-10 minutes for the chocolate to harden.
Fill cold almond-chocolate crust with cooled caramel sauce and smooth out with a spoon. Freeze again for 10-15 minutes.
In the meantime, peel and slice oranges into about 1/4 inch (0.5cm) rounds. Make sure you remove as much of the white skin as possible as that is very bitter. Then place the orange slices in a circular pattern on top of the caramel.