This recipe came together for me on Christmas Eve 2016. It was a joy to create for my family and witness their gleeful expressions, especially from my chocolate-loving daughter, Nairne.
Made entirely with natural and nutrient rich ingredients. It's gluten-free dairy-free and paleo. This comes together very easily, not too sweet but decadently delicious. What a mouthful!
Prep time 45 mins
1 Cup Pecan nuts
1/2 Cup raw cashews, unsalted
1 1/4 Cup dried cherries, unsulphured
2 Tablespoon cocoa powder
1/4 teaspoon vanilla bean powder or vanilla extract
1 tablespoon coconut oil, melted
In a processor blend nuts - leave a bit of texture in them. Add the cherries until well combined and mixture is slightly sticky. Add remaining ingredients and pulse together until combined. The mixture should hold together well.
Line 6, 10cm fluted flan tins with plastic wrap. Press the mixture into the tins. The bottom and sides need to be 3-4mm thick to remain firm. Place the tart in the fridge while you make the filling.
100ml coconut cream
1/3 Cup good quality cocoa
Flesh of 1 ripe avocado
8-10 medjool dates, pitted
Zest and juice of one orange
1 tsp vanilla extract
Shredded coconut and the zest of orange for decoration
Cherries, halved and pitted, enough for 6 tarts
2 drops doTERRA wild orange pure essential oil (optional) buy here
Pour coconut cream into small saucepan and warm lightly. Stir in cocoa powder and whisk until smooth then leave to cool. Process the avocado, dates, orange juice, vanilla, wild orange EO and a pinch of sea salt. Add the cooled coconut cocoa mix and blend until smooth. Spoon into the tart bases.
Decorate outer edge with halved cherries and sprinkle with coconut and orange zest just before serving. Will keep in fridge for two days.