Vegan Orange Chocolate Tart

Vegan Orange Chocolate Tart


  • 20cm tart tin
  • Food Processor


For the chocolate and orange cream

  • 50 g cashews soaked in hot water for 2 hours
  • 40 g almond butter
  • 15 g cacao powder
  • 60 g coconut milk or coconut cream
  • 50 g cacao butter melted
  • 30 g fresh orange juice
  • 1/2 tsp maca powder
  • 60 g yacon syrup
  • fresh zest of 1/2 orange
  • 1/2 tsp orange extract


  • To create the crust blend all the above ingredients in a food processor until sticky and well combined. Line the bottom of loose-bottomed tart tin with baking paper or cling film. Press the mixture into the tin and set it in the freezer for half an hour. To make the orange chocolate cream blend all the ingredients in a high-speed blender until a smooth consistency is achieved. Pour the mixture over the prepared crust, smooth the surface with a spatula, and set the tart in the freezer. It will last in the fridge for approximately 1 week and up to 2 months in the freezer. Serve decorated with fresh fruits.
Keyword cacaco, chocolate, yacon syrup