Summer dinner party coming up? We have the perfect finale for you that will let your guests go in for seconds guilt-free! Indulge them with this rich chocolate tart that is raw, vegan and refine sugar free tart...just pick your toppings of choice!

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INGREDIENTS

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Base

• ⅓ cup currants

• ⅓ pumpkin seeds

• ¼ cacao

• 2 Medjool dates

• 1 tbsp water

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Note: you can substitute currants and seeds for 2 cups of almonds and ¼ cup shredded coconut and leave out the water.

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Filling

• 1 cup coconut oil

• ¼ cup maple syrup

• ½ cup cacao

• ¼ cup coconut cream

• Pinch of salt

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Optional

• ½ cup raspberries

• 1 orange/mandarin wedges

• 4 drops wild orange essential oil

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INSTRUCTIONS

• Place all the ingredients for the base in a food processor or blender until well combined and slightly sticky

• Line a tart tin with cling wrap and evenly spread the mixture in the base and up the sides. Place the base in the freezer for 10 m in to set while you make the filling.

• Whisk together the filling ingredients until glossy and lump-free. (You can add the wild orange essential oil if desired)

• Note if you are adding raspberries or orange slides place these on top of the base and then spread the filling.

• To assemble, pour the filling into the base and return the tart to the freezer for about 25 minutes until the filling is set.

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