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Dairy-free Blood Orange & Dark Chocolate Style Tart

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

Ingredients & Directions


  • For The Crust:
  • 1 1⁄2 cups
    gluten-free oats
  • 1⁄2 cup
  • 5 tbsps
    coconut oil
  • 2 tbsps
    maple syrup
  • For The Ganache:
  • 1 can
    full-fat coconut milk or coconut cream
  • 5 oz
    LILY'S Extra Dark Chocolate Style, Baking Bar, or Dark Chocolate Style Baking Chips
  • 6 oz
    LILY'S Extra Dark Blood Orange Flavored Chocolate
  • 1
    blood orange (squeezed and zested)
  • 1⁄4 cup
    maple syrup


Equipment Needed 
oven oven
 9 inch tart pan 9 inch tart pan
 food processor food processor
 cooling rack cooling rack
 saucepan saucepan
 stovetop stovetop
 refrigerator refrigerator

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 contributed by delight.fuel.

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