Livia’s Chocolate & Orange Caramel Tart
This recipe comes from my friend Livia’s incredible new book and it’s one of my favourite desserts ever. The first time she made it for me I ate almost the whole thing in a few minutes – it’s that delicious! She’s now published a book with over 100 different heathy twists on sweets from tiramisu to her take on a Twix (one of my faves), lemon cheesecakes and so much more. It’s all gluten, dairy free etc and totally amazing – at her launch last week I ate more dessert than I have in my whole life, it’s all just so addictive!
For the Tart
165g soft Medjool dates
¼ teaspoon salt
a small amount of softened coconut oil, for greasing the dish
For the Orange Caramel
350g pitted soft Medjool dates
3 tablespoons softened raw coconut oil
300ml fresh orange juice
2 tablespoons orange zest
¼ teaspoon salt
For the Chocolate Torte
150g Oat Milk (or Almond Milk)
125g almond butter
125g soft pitted Medjool dates
3 tablespoons of cacao powder
Preheat the oven to 180°C and grease a 24cm tart tin.
Now make the crust. With a food processor, crush the nuts with the pitted dates and salt until the nuts are in very small pieces and the dates make the mixture gooey. Use your hands to check the stickiness of the mix. It should all bind together well. If not, then use a few extra dates and pulse the mix again.
Place the mix in the pie dish and, with your hand, flatten it out across the base and the sides. Make sure it is evenly spread across the dish.
Bake for 8 minutes, until it begins to firm and brown slightly.
While this bakes make the orange caramel. Simply add all the ingredients to a food processor. Blitz until the mixture is thick and sticky and there are no visible dates.
Take the crust out of the oven, then make the chocolate torte.
Mix all the ingredients for the torte in a food processor and then place over the Orange Caramel.
Bake the cake tart in the oven for 15–20 minutes until the chocolate torte is firm but not too hard.
Leave to set in the fridge for at least 30 minutes before serving.
Before serving sprinkle the orange zest over the top.