This easy Chocolate orange vegan Tart is gluten-free, no bake and packed full of flavor!
- 170 g 1 Cup almonds
- 40 g ⅓ Cups oats
- 35 g ⅓ Cups cocoa powder
- 100 g ½ Cups packed dates
- ½ cup boiling water
- 3 tablespoon coconut oil
- 1 teaspoon vanilla paste
- 1 ½ cups blood orange juice about 4 blood oranges
- ½ cups sugar
- 1 ½ cup coconut milk from a can
- 3 tablespoon corn starch
- 1 ½ teaspoon agar agar
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Brush a little coconut oil in 20cm (8inch) tart pan with removable bottom.
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Soak the dates in hot water for 10 minutes. Drain and reserve the water.
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Add the almonds and oats to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand consistency. Add a little of the soaking water from the dates if necessary for it to come together.
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Add the base mixture to the prepared tart pan. Press to an even layer, I like to use the back of a measuring cup. Place in the fridge while you prepare the filling.
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Add all the ingredients to a pan over medium heat and whisk well so there are no lumps. Keep whisking until the curd start to simmer and thicken. This will take about 5 minutes, whisk well for a smooth curd. The bottom can easily burn so keep whisking!
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Pour the filling into the crust. Tap the tart gently on the countertop to pop air bubbles. Let the tart cool down for 1 hour then place in the fridge for at least 4 hours to set, preferably over night.
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Serve with a little whipped coconut cream and slices of blood oranges if desired.
Enjoy!