This is a great recipe to try if you would rather stay away from the oven! The first day I made it it was pretty hot outside, and so it was nice to not turn my kitchen into a furnace by cooking all day. This chocolate tart taste just like a Terry’s chocolate orange, and they were my absolute favourite as a child. Since this dish is raw, we still get all of the magnesium from the cacao and almonds! I hope you enjoy!
For the base
- 250g walnuts
- 200g dates (pre-soaked if dried dates)
- Pinch of salt
- Coconut oil for greasing
For the mousse
- 2 tins of coconut milk (Keep in the refrigerator)
- 1 packet of creamed coconut (200g)
- 3 tablespoons of cacao powder
- 4 tablespoons of date syrup (you can use maple syrup or honey if you prefer)
- The zest of 3 large oranges
If you are using dried dates, you will need to soak them for about 8 hours or over night. You will also need a loose bottom cake tin and parchment paper. Cut a circle out of parchment paper to line to bottom of your cake tin with, and put this to one side. Now it gets more fun!
Start by blending the walnuts in a food processor for about 30 seconds, until they are crushed. Pour the crushed walnuts into a bowl, put to one side and then use your food processor again to blend the dates (make sure to drain away any water if you soaked them). Blend for about 1 minute or until you have a smooth caramel like texture. Add the walnuts back into the food processor with the dates, add a pinch of salt, and blend for another minute. You will be left with a sticky mixture that you will use to line your cake tin.
Take your prepared cake tin, and grease the sides of the tin with coconut oil. Scoop your nut and date mixture into your cake tin and press down to cover the base and the sides of the tin, it should be about 1cm thick. Place the cake tin in the freezer for about 15 minutes.
Now take your 2 tins of coconut milk from your refrigerator. While refrigerated the coconut water and cream would have separated, we only want to use the cream. Turn your 2 tins upside-down and open them from the bottom. You will notice the water/milk has completed separated and can just be poured away. Scoop out the coconut cream from the bottom of the 2 tins into a large bowl. Leave this to one side for about 5 minutes to soften up.
Next take the creamed coconut out of the box, but keeping it in its plastic package. Place it in a bowl of hot water (not boiling) for about 5 minutes to also soften up, creamed coconut is completely solid at room temperature.
While you are waiting, zest 2 large oranges (the third orange is for the top of the tart) into a bowl and put to one side.
Using a hand wisk/blender/food processor, blend the tinned coconut milk until smooth. Next cut open the plastic package of the creamed coconut that you had resting in a bowl of hot water, and squeeze into your bowl/blender/food processor. Blend again until smooth. Now add the orange zest, cacao powder and date syrup to your mix and blend until smooth. In total should take no more than 3 minutes.
Take your cake tin from the freezer, pour in your mousse mixture and smooth the top. Use your last orange to add zest to the top of your tart. Finally, place your tart in the refrigerator for about 20 minutes to set, and then you are ready to serve up. Make sure to store this tart in the fridge until you are ready to enjoy, it will last for up to 5 days. Enjoy!