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Foodie Friday: Choc orange tart with hazelnut-oat crust

January 1, 2021 Leave a Comment

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Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Raw Orange Chocolate Tart with Hazelnut-Oat Crust (Vegan, Gluten Free)

This cake is kind of like the lovechild of a jaffa and a hazelnut – except creamy and fudgy, with a subtle hint of orange that doesn’t overpower. The crust was the perfect match – nutty, subtly sweet and crunchy.

Prep time: 10 minutes | Cooking time: 20 minutes | Freezing Time: Overnight | Serves: 4

Vegan, gluten and dairy free.

Ingredients 

Crust

  • 45g rolled oats 
  • 30g raw hazelnut
  • 3 Tbsp. coconut sugar
  • 1/8 tsp pink salt
  • 2 Tbsp. melted coconut oil

Chocolate Filling

  • 100g raw cashews (soaked 4-6 hours and rinsed)
  • 60ml coconut cream
  • 60ml fresh orange juice
  • 3 Tbsp. melted raw cacao butter
  • 3-4 Tbsp. maple syrup
  • 2 Tbsp. raw cacao powder 
  • 1.5 tsp orange zest
  • Pinch of pink salt

Method

  1. Preheat oven to 170⁰C (340⁰F). Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour. 
  2. Add melted coconut oil to the food processor and process until it becomes like wet sand. 
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool. 
  4. While cooling the crust, place all chocolate filling ingredients in a high-speed blender and blend well. Add more sweetener if you need. Layer it over the crust, and freeze it over night.
  5. Take out from the tart tin and garnish. Store in the fridge.

We used a 10cm × 25cm × 2.5cm (550ml) tart tin with a removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide.

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Foodie Friday: Cashew Alfredo pasta
This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 30 minutes | Cooking time: 20 minutes | Serves: 2 Vegan, Dairy Free…
Foodie Friday: Red kidney bean patties with creamy cashew sauce
This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …

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