Chloe Munro's Vegan Choc Orange Tart

chloe munro's festive choc-orange tart

• 100g Roasted Almonds
• 50g Roasted Hazelnuts
• 40g Desiccated Coconut 
• 1 1/2 Tbls Raw Cacao Powder
• 15-17 Medjool Dates
• 2 Tbls Raw Cacao Powder
• 1 1/2 Tsp Pure vanilla Extract 
• 1/2 Tsp Cinnamon Powder
• Pinch Himalayan Salt 

• 600ml Coconut Milk
• 540g Dark Choc (I used 70%cacoa)
• 10 Drops Pure Food Grade Orange Oil

• 1 Tin Coconut Cream (refrigerated overnight, see note above)
• Fresh Berries, Flowers, Rosemary 

Tart Base 
Place all the Tart Base ingredients into a food processor and combine. Blend until mixture sticks between fingers when pressed, if it’s not sticking add another date or two. 

Place into tart tin, pressing firmly on the bottom and around the sides, place in fridge whilst you make the filling.


Choc-Orange Filling
To create the filling, first roughly chop chocolate into shards.

In a saucepan gently heat the coconut milk, just before it comes to the boil add the chocolate shards. Take off the heat and whisk until coconut milk and chocolate are fully combined.

Add the orange oil and combine well.

Pour chocolate ganache onto tart base, smooth over the top and place into the fridge overnight to set. Pop the can of coconut cream you'll be using to decorate in the fridge too. 


Tart Decoration
Take coconut cream out of the fridge, place the hardened cream only into a bowl and whip with an electric whisk until smooth and creamy.

Once you are ready to decorate the tart, you can either pipe the cream on top or use a knife to spread it on.

Top with fresh berries, I used blackberries, red currants, raspberries, dehydrated orange slices and some rosemary sprigs.
 

tips & tricks

• The Chocolate Orange Ganache Tart will keep covered in the fridge for up to a week.
• To slice, place a sharp knife in some hot water for a few seconds and then slice.
• Place a tin of coconut cream in the fridge the night before you are planning to make the recipe - it will give you lucious folds and be much easier to work with!