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
Ingredients
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For The Crust:
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1 1⁄2 cupsgluten-free oats
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1⁄2 cuphazelnuts
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5 tbspscoconut oil
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2 tbspsmaple syrup
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For The Ganache:
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1 canfull-fat coconut milk or coconut cream
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5 ozLILY'S Extra Dark Chocolate Style, Baking Bar, or Dark Chocolate Style Baking Chips
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6 ozLILY'S Extra Dark Blood Orange Flavored Chocolate
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1blood orange (squeezed and zested)
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1⁄4 cupmaple syrup
Directions
Equipment Needed
oven
9 inch tart pan
food processor
cooling rack
saucepan
stovetop
refrigerator
1
Preheat oven to 350F. Grease a 9-inch tart pan with coconut oil and set aside.
2
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.
3
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.
4
Refrigerate for about 2-3 hours until it has set.
5
Garnish with fresh fruit and serve. Store leftovers in the refrigerator for up to two days.
Recipe contributed by delight.fuel.