Chloe Munro's Vegan Choc Orange Tart
This tart is guaranteed to bring you total chocolate indulgence satisfaction! If you’ve got vegan friends or family coming to Christmas lunch there is no need for them to miss out. This is one of the easiest vegan desserts you’ll ever make – it’s no bake, dairy free, gluten free and used wholesome natural ingredients.
My non-vegan friends love this recipe and are always so surprised when I tell them that its plant based… it’s a win-win situation in my mind!
You can grab what you need for this recipe from the Fresh Food Precinct at Highpoint. I got my fresh produce from Marketplace Fresh and everything else from the organic and bulk food treasure trove Graina.
You can stock up on all your everyday pantry ingredients at Graina… everything from flours, nuts, dried fruits, pastas, grains and pulses, herbal teas, to shampoos, conditioners, washing powders, literally pretty much all your household products without all the plastic excess packaging! It's eco-friendly, helping minimising single use plastics! This is the way forward, my friends!
Marketplace Fresh, a fruit and veggie store overflowing with incredible fresh produce (including more varieties of mango than I even knew existed!), is perfect for creating sharing platters for the “Silly Season” ahead. It delivers on all levels, including a huge array of wonderful Asian produce too, as well as fresh take home meals, making life just that little bit easier! Which is definitely welcome at this time of year!
chloe munro's festive choc-orange tart
I used a tart tin that was 35cm (l) x 12cm (w) x 2.5cm (d)Tart Base
- 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
Tart Filling
- 600ml Coconut Milk
- 540g Dark Choc (I used 70%cacoa)
- 10 Drops Pure Food Grade Orange Oil
Decoration
- 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!
Tue - 9am - 5.30pm
Wed - 9am - 5.30pm
Thu - 9am - 9pm
Fri - 9am - 9pm
Sat - 9am - 6pm
Sun - 10am - 5pm
