Raw Chocolate Tart

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!

INGREDIENTS

Base

1/3 cup currants

1/3 pumpkin seeds

¼ cacao

2 medjool dates

1 tbsp water

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

Filling

1 cup coconut oil

¼ cup maple syrup

1/a cup cacao

¼ cup coconut cream

Pinch of salt

Optional

½ cup raspberries

1 orange/mandarin wedges

4 drops wild orange essential oil

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.