Dairy-free Blood Orange & Dark Chocolate Tart

A gluten-free flaky crust filled with a smooth and rich blood orange infused dark chocolate ganache. 

INGREDIENTS

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 

INSTRUCTIONS

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.