Raw Chocolate Jaffa Tart

August 27, 2014

I love making & eating desserts! and this raw chocolate jaffa tart is a beauty. The combination of chocolate & orange is perfect. It’s the kind of dessert that you don’t feel guilty eating, and if you didn’t say it was ‘healthy’ or ‘vegan’ or ‘gluten free’ or ‘dairy free’ I am positive no one would even know.

RAW CHOCOLATE JAFFA TART

Author: Tina Khoury (The Barefoot Housewife)
Category: baking

(gluten free, dairy free, refined sugar-free, vegan)

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INGREDIENTS

Base
1 cup of almonds
1 cup of Medjool dates
1/2 cup of shredded coconut
1/4 cup of raw cacao powder (I like loving earth)

Filling
1 1/2 cups of raw cashews (soaked overnight) washed & drained really well
2 ripe avocados
1/2 cup of organic brown rice malt syrup (I like pure harvest)
The juice (1/4 cup) & zest of one large orange
1/4 cup of raw cacao powder (I like loving earth)

Topping
2 tbs of rice malt syrup (warmed up)
4 tbs of melted coconut oil
1/4 cup of raw cacao powder

INSTRUCTIONS

  1. Line a tin or container (with a base of 23 cm x 13 cm) with cling wrap with some hanging over the edges, this makes it very easy to remove the tart later.
  2. In a food processor place, all the base ingredients and blitz until they just come together. Press evenly into tin & pop into the freezer while you make the filling.
  3. Then for the filling place, all cashews into food processor & blitz until broken up. Scrape down & add all the other filling ingredients & blitz until the texture is super smooth.
  4. Now take your base out of the freezer & pour the filling on top & smooth out, return to the freezer until firm. (I actually froze mine overnight as I didn’t get time to finish it off) & added the topping the next day.
  5. For the topping combine the warm rice malt syrup and melted coconut oil, then stir in your cacao powder. When your filling is set you can add your topping. Spread quickly as the rest of the tart is freezing the topping will start to set super fast!
  6. To get slightly fancy I also made a bit of extra topping mixture to dip some orange segments in. After a few minutes in the freezer, they were set & ready for decorating, along with some fresh orange zest. You could also decorate with other things raw chocolate shavings, chocolate-coated almonds, whatever you like.

I like to store this in the freezer. As it’s so decadent you only need a small piece. Just make sure you take it out to soften about 15 mins before you want it.

Enjoy & if you make it I would love to see a pic. You can tag me on Instagram.

peace & love,
Tina xo