Dairy-free Blood Orange & Dark Chocolate Tart
- Mar 30, 2020
A gluten-free flaky crust filled with a smooth and rich blood orange infused dark chocolate ganache.
FOR THE CRUST
- 1 1/2 cups gluten-free oats
- 1/2 cup hazelnuts
- 5 tbsp coconut oil
- 2 tbsp maple syrup
FOR THE GANACHE
- 1 can full-fat coconut milk or coconut cream
- 5 oz Lily's Extra Dark Chocolate, Baking Bar, or Dark Chocolate Baking Chips
- 6 oz Lily's Extra Dark Blood Orange Flavored Chocolate
- 1 blood orange (squeezed and zested)
- 1/4 cup maple syrup
Preheat oven to 350F. Grease a 9-inch tart pan with coconut oil and set aside.
FOR THE CRUST: Add oats and hazelnuts into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 10-15 minutes and then transfer to a cooling rack.
FOR THE GANACHE: Heat coconut milk, coconut oil, and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add the chocolate. Stir until chocolate has completely melted. Add freshly squeezed blood orange juice/zest and combine well. Pour chocolate ganache into the crust.
Refrigerate for about 2-3 hours until it has set.
Garnish with fresh fruit and serve. Store leftovers in the refrigerator for up to two days.
Recipe from delight.fuel.