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Chocolate orange tart

Anything chocolate-orange – forced is always such a winner: it’s a classic combination of flavours that everyone seems to love. This creamy tart is no exception. The almond and orange base has subtle hints of cacao, coconut and maple, which perfectly complement the sweet, creamy middle. The tart is then finished off with a beautiful scattering of orange zest and salt, which heighten the flavours and make it look perfect.



For the base:

  • 2 tablespoons coconut oil, plus more for the pan
  • 1 cup almonds
  • 2 tablespoons raw cacao powder
  • 150 grams medjool dates, pitted
  • Finely grated zest of 1 unwaxed orange, plus juice of 1/2 orange
  • Pinch of salt
  • 1 tablespoon maple syrup

For the middle layer:

  • 2 avocados
  • 4 heaping tablespoons raw cacao powder
  • 1/4 cup date syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 2 tablespoons peanut or almond butter
  • Finely grated zest and juice of 2 unwaxed oranges
  • Pinch of salt

To decorate:

  • Finely grated zest of 1/2 unwaxed orange
  • Pinch of flaky sea salt


  1. Oil an 8-inch springform pan with coconut oil, or line it with parchment paper.
  2. Make the base. Start by blitzing the almonds in a food processor until they form a chunky flour, then add all the other ingredients (not forgetting the 2 tablespoons of coconut oil) and blend until a sticky mixture forms. Use a spatula to firmly press the mixture down into the prepared pan. Place in the freezer for 30 minutes to set the tart base.
  3. Meanwhile, make the middle layer. Scoop the avocado flesh into a food processor. Add the other ingredients and blend until a smooth, creamy, mousse-like mixture forms.
  4. Pour it over the base, then return to the freezer for 1 hour to set. Take it out about 15 minutes before serving.
  5. Grate the orange zest over the top and sprinkle with a few flakes of sea salt.
  6. Store any leftovers in the freezer.

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