Chocolate Orange Hazlenut & Peacan Tart

Prep Time: 25 minutes

Cook Time: 15 minutes

Chocolate Orange Hazlenut & Peacan Tart

Ingredients

    For the Base
  • 80g pitted Medjool Dates
  • 100g pecans
  • 100g almond meal
  • 25g Linwood Milled Organic Flaxseed
  • 28g (2 tbsp) coconut oil, melted
  • 1 tsp vanilla extract
    For the Fudge Filling
  • 250g all natural hazelnut butter
  • 80ml maple syrup
  • 80g coconut oil, melted
  • 50g raw cacao powder or cocoa powder
    For the Ganache
  • 45g coconut oil, melted
  • 60ml maple syrup
  • 30g raw cacao powder or cocoa powder
  • 2 tsp orange extract
  • 2 tbsp (30ml) BOILING water
  • 60g pecans for garnishing...roughly chop some and leave 8 - 10 whole

Instructions

    For the Base
  1. Preheat oven to 160C (300F).
  2. Blend dates to a smooth paste in your food processor. Don’t be tempted to use anything other than Medjool dates!!!
  3. Remove the dates and place the almond meal, pecans and flaxseed into the food processor.
  4. Blend to a coarse meal. Add back in the date paste along with the vanilla extract and blend to combine.
  5. Add in the melted coconut oil and process to combine.
  6. Line the base of a loose bottom 8 inch fluted tart tin with baking paper and grease the sides well with spray oil or melted coconut oil.
  7. Press the mixture across the bottom of the tin and up the sides nice and evenly with your finger tips.
  8. Place piece of baking paper across the base and fill with baking beans. Bake blind for 15 minutes.
  9. Remove and allow to cool before removing the beans from the centre and baking paper.
    For the Fudge Filling
  1. Blend together all fudge filling ingredients together in your food processor or high speed blender.
  2. Pour into the baked case and place into the fridge to set for at least one hour.
    For the Ganache
  1. Whisk together ingredients until smooth.
  2. Pour over the set fudge filling. Place whole and chop pecans around the edges to garnish.
  3. Place into the fridge to set for a further hour or overnight.
  4. This will keep in the fridge for up to three days. Leftovers can be frozen...not that there is likely to be any!!!
  5. Remove from the fridge 10 minutes before serving, slice and serve with dairy free yogurt or ice cream of choice.