Vegan Chocolate Orange Tart

This gluten and dairy-free, decadent tart has a nutty almond base, silky chocolate orange filling, and is guaranteed to delight!

  • 1 cup whole raw almonds
  • 1 cup firmly packed chopped dates
  • ¼ cup cacao powder
  • 1 and ¼ cup melted coconut oil (¼ for the base and 1 cup for the filling)
  • 1 cup orange juice
  • ¾ cup maple syrup
  • ½ cup cocoa powder
  • 3 cups raw unsalted cashews (soaked)
  • 1/4 cup Two Islands Chocolate Pea Protein Powder 
  • Pinch of salt
  • Zest of 1 orange
  • Candied orange slices (optional)
  1. For the base, blend the almonds, dates, cacao powder and melted coconut oil together in a food processor until well combined. Then press into a round 26cm tin.
  2. For the filling, blend the orange juice, maple syrup, cocoa powder, soaked cashews, chocolate protein powder, pinch of salt and 1 cup of melted coconut oil together in a food processor until nice and smooth.
  3. Pour filling mixture over the base and freeze for 3-4 hours or overnight.
  4. Remove from the freezer 1 hour before serving.
  5. Decorate with garnish of your choice. We used orange zest, sea salt flakes and candied orange slices.