This easy to make Chocolate Orange Tart is such a decadent dessert that you would not believe is also dairy free and gluten free.
This gluten free chocolate tart is the perfect dessert to make when serving guests. It is quite rich but simply amazing and your guests will think you picked it up at a boutique dessert store.
The recipe caters for food processor and blender owners as well as Thermomix owners.
Table of Contents
WHY YOU WILL LOVE THIS RECIPE
Gluten & dairy free - suitable for those with dietary restrictions.
Impress your guests - this dark chocolate tart is a superstar dessert and best of all it is super is easy to make.
Healthy wholefood ingredients - which are easy to find at any supermarket.
INGREDIENTS YOU NEED
GLUTEN FREE BASE
- Macadamias - or you can use cashews or even blanched almonds
- Medjool dates
- Cacao powder
FILLING
- Macadamias - or you can use cashews or even blanched almonds
- Coconut oil
- Maple syrup
- Cacao powder
- Juice from one orange
- Orange extract
- Avocado
RECIPE TIPS
You can use either silicone tart pans or regular tart pans. If you are using regular tart pans, you can line with cling wrap so that you can easily remove the base when it has set.
HOW TO MAKE USING A THERMOMIX
INGREDIENTS
CRUST
- 110 grams macadamias
- 60 grams pitted dates
- 15 grams cacao powder
FILLING
- 150 grams macadamias
- 50 grams coconut oil
- 80 grams pure maple syrup
- 30 grams cacao powder
- 1 large orange juiced (approx. 100 gram)
- ¼ teaspoon orange extract
- 1 avocado
TOPPING OPTIONS
- Dark Chocolate, grated (I love Green & Black's Organic Dark Chocolate with 85% Cocoa or you can make your own)
- Orange rind, grated
INSTRUCTIONS
Crust
- Add crust ingredients to the mixing bowl and process for 20 seconds on speed 9.
- Halve mixture and place into 2 small tart pans (you may want to line them with cling wrap) and press down to form the base.
- Place in the freezer to set overnight or for a minimum of 4 hours.
Filling
- Place all ingredients into mixing bowl and blend for 1 minute on speed 6 until smooth.
- Then scrape down the sides and repeat.
- Pour on top of the bases and place in freezer to set for 2 hours.
- Then add your preferred topping and serve.
Looking for other decadent dessert recipes? Try these:
Mango Passionfruit No Bake Cheesecake
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Chocolate Orange Tart
Ingredients
Crust
- ¾ cup macadamias or cashews or blanched almonds
- ¼ cup medjool dates pitted
- ⅛ cup cacao powder
Filling
- 1 cup macadamias or cashews or blanched almonds
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup cacao powder
- 1 orange juiced, approx. ½ cup
- ¼ teaspoon orange extract
- 1 avocado
Topping Options
- Dark Chocolate grated (I love Green & Black's Organic Dark Chocolate with 85% Cocoa or you can make your own)
- Orange rind grated
Instructions
- Prepare the crust. Process the crust ingredients in a food processor or high speed blender until it resembles fine crumbs and sticks together when pressed. Halve mixture and place into 2 small tart pans and press down to form the base. Place in the freezer to set overnight or for a minimum of 4 hours.
- Prepare the filling. Place ingredients in a blender or food processor and process until the mixture is nice and smooth. Pour on top of the bases and place in freezer to set for 2 hours. Then add your preferred topping and serve.
Notes
- Makes 2 small tarts (approx 11cm diameter each). Eart tart serves 2 as it is a very rich dessert.
- You can use either silicone pans or you can line regular tart pans with cling wrap to make it easier to remove.
- I recommend storing in the refrigerator to maintain the consistency of the filling.
- The cook time does not include the time it takes for the bases and filling to set in the freezer.
Sonia S.
Easy to make! Fits perfect into my diet! Finally a dessert I can enjoy!
Thank you!!!!
Vanessa Vickery
So happy to hear that Sonia x