Vegan, Paleo Chocolate Orange Almond Tart
This dark chocolate tart by Adriana Harlan of Living Healthy with Chocolate is a stunner—made with a cocoa-almond crust, filled with caramelized maple oranges and almonds, and topped with a silky smooth dark chocolate ganache.
Unlike other pies, this tart is made with wholesome, nutrient-dense ingredients, and is gluten-free, grain-free, dairy-free, refined sugar-free, and soy-free. Is this tart even good enough to eat for breakfast? I think a little bite after having a breakfast rich in healthy proteins and fats is a yes.
This tart may be lacking loads of sugar and other processed ingredients, but it’s not lacking flavor. In fact, because it is made with real whole food ingredients, it tastes a-m-a-z-i-n-g! You can actually taste the almonds, the sweet juicy oranges, and the rich cacao in the dark chocolate. The texture is creamy, and the almonds give it a great crunch.
Who could ever imagine that a tart so decadent could be made so healthy and taste this good?
2 cups (215g) blanched almond flour
1/3 cup (34g) raw cacao powder
1 tablespoon (7g) coconut flour
1/8 teaspoon salt
5 tablespoons coconut oil, melted
1/3 cup maple syrup
1 cup orange, peeled and chopped into small cubes
1/2 cup sliced almonds
2 tablespoons maple syrup
3/4 cup coconut milk, full fat
Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch tart pan with coconut oil and line the bottom with parchment paper.
In a large bowl, mix the almond flour, cacao powder, coconut flour, and salt.
Whisk the coconut oil and maple syrup in a separate bowl until combined. Pour mixture into the bowl with the dry ingredients and using your hands mix to form the dough.
Press the dough into the bottom and sides of the prepared tart pan. Poke a few holes in the center of the crust with a fork, and bake for 15 minutes or until the top begins to turn brown. Set the pan on a wire rack to cool.
Line a cookie sheet with parchment paper or silicon mat.
In a large bowl, mix the oranges, almonds, and maple syrup. Spread the mixture onto the cookie sheet, and bake at 350°F for 15 minutes. Set pan on a wire rack to cool for 10 minutes, then sprinkle the mixture evenly over the crust.
Chop the chocolate into small pieces and put in a heat-proof bowl.
In a medium saucepan, heat the coconut milk over medium-high heat just until it starts to bubble, then pour the hot milk over the chocolate, and let it sit for five minutes. Stir the chocolate and milk, starting from the center with a metal spoon or whisk until combined.
Pour chocolate over the oranges and let it sit at room temperature for ten minutes. Refrigerate tart for about one hour or until the chocolate is set. Remove tart from pan and serve.
Photo Credit: Adriana Harlan