Crust
- 3/4 cup macadamias or cashews or blanched almonds
- 1/4 cup medjool dates pitted
- 1/8 cup cacao powder
Filling
- 1 cup macadamias or cashews or blanched almonds
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- 1 orange juiced, approx. ½ cup
- 1/4 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
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.
- 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.
Serving: 1serve | Calories: 728kcal | Carbohydrates: 41g | Protein: 8g | Fat: 66g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 41g | Sodium: 10mg | Potassium: 751mg | Fiber: 13g | Sugar: 24g | Vitamin A: 161IU | Vitamin C: 23mg | Calcium: 107mg | Iron: 4mg