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chocolate orange tart with walnut and sunflower crust

Indulgent chocolate ganache infused with the zest and juices of orange served with a sunflower seed and walnut crust ready in 20 minutes!
Prep Time10 minutes
Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: vegan
Servings: 10
Author: the communal feast

Ingredients

  • For the crust
  • 10 medjool dates pitted and soaked in water for 10 minutes
  • 1 ½ cups walnut pieces
  • ½ cup sunflower seeds unsalted
  • Zest from half an orange
  • 1 tsp ground cinnamon
  • ½ tsp ground clove
  • ½ tsp ground ginger
  • 1 TBS coconut oil
  • For the filling
  • 1 cup bulk dark chocolate
  • 1/2 cup oat milk can do heavy cream as an alternative for non vegan
  • 1 double espresso shot you can substitute for instant just dissolve in warm water like you would make an espresso shot or 2 oz drip coffee as another alternative
  • juice from half an orange
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla

Instructions

  • 1. Preheat oven to 340 degrees F, lightly spray your tart tin with olive oil
  • 2. To make the crust: Remove the dates from the water and add to a food processor. Pulse the dates to form a paste. Add a bit of water if needed and scrap down the sides. Add the remaining ingredients except the coconut oil and blend until finely ground. Add the coconut oil and blend until combined. The mixture should be sticky. Press into the tart tin going up about half way up the edges. Bake for 12 minutes and set aside.
  • 3. To make the filling: Prepare a bain-marie to melt the chocolate. When the water is hot melt the chocolate and slowly add the milk to thicken and the espresso shot. Continue to stir the chocolate as to avoid hardening and burning. Add the remaining ingredients and stir until smooth. Pour the filling into the tart tin and place in the refrigerator to set for a few hours.