Suits: GF, DF, Nightshade free, Vegan, Raw, Sugar free.
- 1L / 4 cups Orange juice, freshly squeezed
- 350g / 1.5 cups Coconut oil (melted)
- 180g / ¾ cup Dried figs, roughly chopped
- 180g / ¾ cup Dried dates. Roughly chopped
- 100g / ½ cup Cashews
- 100g / ½ cup Pecans
- 80g / ¼ cup Cacao
- 5g (1 tsp) Fresh ginger
- Roughly chop dates and dried figs, then soak with ginger in orange juice until soft (about 15 minutes). Strain dried fruit and set aside 15-20% for the filling
- In a medium saucepan over medium heat, reduce orange juice for 15-20 minutes until it becomes a thin syrup. Wipe the sides regularly to prevent burning
- In a food processor, blend the larger portion of dried fruit until chunky and combined. Then add 2/3 of the nuts and blend until chunky. Add the remaining 1/3 of nuts and pulse 2-3 times. Chunks of nuts should still be visible through the paste. This is the tart base
- Line a tart tin or small casserole dish with baking paper and press the tart base in until it is evenly spread
- In a blender, combine 350ml melted coconut oil, 350ml of reduced orange juice, the remaining dried fruit and 80g of cacao. Blend for 2 minutes or until completely emulsified
- Pour tart filling into the prepared tin or dish and place in the freezer for 30 minutes to set
- Slice, serve, garnish and enjoy!
History & Benefits
This simple dessert is raw, vegan and gluten free. The coconut oil will soften and melt in warm temperatures so for best quality, keep chilled in the fridge.