By Buffy-Ellen Gill from Be Good Organics.
Did you see our “5 with…” interview with Buffy? You can read it here.
Buffy always uses certified organic, local and fairly traded ingredients wherever possible.
* If you have time, try soaking and dehydrating your nuts, for optimal nutrient absorption and digestion. Otherwise just use raw. You could also try brazil nuts, hazelnuts, walnuts or sunflower seeds here.
- Line a 22cm tart tin (one with a removable bottom) with a layer of biodegradable food wrap (like plastic wrap, but biodegradable).
- Base: Blend dry base ingredients (except dates and cacao butter) in a food processor until crumbly. Then add dates one by one while the processor is running on low, until the mixture becomes sticky. Finally pour in the melted cacao butter and pulse to combine. Press into your tart tin, using your hands to push the mixture into all the grooves on the sides of the tin. It should be ~1/2cm thick on the base and sides. Pop it in the freezer to set.
- Filling: Blend all your wet ingredients except the coconut oil, cacao butter and cacao powder until silky smooth. Then add in the melted coconut oil and cacao butter until completely blended, and finally add the cacao powder. Pour into your base and put the tart in the fridge overnight to set.
- To serve: Dust with extra cacao powder and decorate with extra orange rind if desired (only add the orange rind just before serving, otherwise it will get dry). Serve with fresh orange segments and coconut yoghurt or my Coconut Cashew Chia Cream – so so good!
While it might look and taste rather fancy, it’s actually very easy to make! It should take you half an hour tops, then just pop it in the fridge overnight to set. It will last in the fridge for a good week, or pop in the freezer in a sealed container (in individual slices is easier) for up to a month.
Source: Buffy Ellen, Be Good Organics