Dessert

Blood Orange and Cacao Tart

So funny story… I made up this recipe one summer afternoon when blood oranges were in season and it was super hot and balmy! I was so happy with how it turned out and a few days later went to out it up on the blog and I had lost the recipe and couldn’t remember it…

BUT! Luckily I just found it! haha now my lovely pics can be used πŸ˜‰

Here is a little fast of summer for you to enjoy in winter (with a cup of tea!)

Antioxidant packed with organic cacao and little dose of vitamin C with the orange- which I’m sure you will eat the rest of!

Blood Orange and Cacao Tart

Print Recipe
Serves: 2 Cooking Time: 30-40 mins

Ingredients

  • BASE: 1 cup almonds
  • 1/2 cup spelt flour
  • 1/4 cup coconut oil
  • 2 Tblsp maple syrup
  • 1 big heaped Tbsp cacao
  • FILLING: 2 cups roasted sweet potato
  • 2 Tbsp cacao
  • 1 Tbsp maple or coconut sugar
  • 6 Tbsp orange juice
  • Zest of 1 orange

Instructions

1

Roast the sweet potato whole- with skin intact in 180 degree oven until cooked through, then let cool.

2

In the meantime, combine everything for the basse into a food processor, blend until combined, then press into tart tins and bake until golden- roughly 10-15 minutes, then let cool.

3

Once the sweet potato has cooled, peel off the skin and place into a food processor with the rest of the filling ingredients.

4

FIll your tart bases, let chill in the fridge, then enjoy!

Notes

Can be made with navel oranges when blood oranges are out of season πŸ™‚

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