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


  • 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



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


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.


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


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


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

You Might Also Like

No Comments

Leave a Reply