Raw Cacao Orange Tart: No-Bake Vegan
Creamy no-bake raw tart layered with a date-almond base and cashew-chocolate-orange filling, finished with candied citrus. Requires freezing for firm texture. The coconut oil binder sets the filling solid; texture shifts from frozen cake-like to soft as it thaws. Optional toppings of shaved dark chocolate and orange zest.
Ingredients
- ½ cup pitted Medjool dates, whole
- 1 ½ cups raw almonds, blanched if possible, or with skin
- 3 tablespoons coconut oil, liquid state
- 3 cups cashews, raw, soaked
- ¾ cup fresh orange juice, approximately 1 orange
- ⅝ cup agave syrup
- ¼ cup cacao powder, unsweetened
- 1 teaspoon salt
- 1 teaspoon orange extract, or orange zest(optional)orange zest1.5 teaspoons zestcitrus flavoring
fresh and intense
- ¾ cup coconut oil, liquid state, sets filling
- dark chocolate, grated, for decoration(optional)
- orange zest, for decoration(optional)
- candied orange peel, for decoration(optional)
Instructions
- 1
Pulse dates, raw almonds, and liquid coconut oil in a food processor at high speed, stopping frequently to scrape sides and prevent overheating, until a dense paste forms.
- 2
Press the base mixture firmly into a 7.75" diameter mold, building up the sides about 3 finger-widths high.
- 3
Freeze the base for at least 1 hour.
- 4
Soak cashews for at least 1 hour, then drain.
- 5
Process drained cashews with orange juice, agave syrup, cacao powder, salt, orange extract, and liquid coconut oil in a food processor for 1 minute or longer until smooth and creamy with no cashew pieces visible.
- 6
Remove the frozen base from the freezer and pour the filling over it, smoothing the surface.
- 7
Freeze for at least 3 hours, or overnight.
- 8
Let the tart sit at room temperature before serving to reach desired texture: frozen yields a cake-like consistency; thawed becomes softer as coconut oil melts.
- 9
Decorate with shaved dark chocolate, orange zest, or candied orange peel if desired.
Tips
Soak cashews in advance but reduce the measured amount slightly as they swell significantly.
Process in pulses to prevent the food processor from overheating during blending.
The tart texture depends on freezer time and thawing: serve directly from freezer for firm, cake-like texture; allow to thaw gradually at room temperature for creamier consistency.
Use a 20cm mold for the stated ingredient quantities.
Good to Know
Keep frozen in an airtight container for up to 2 weeks. Allow to thaw 10-15 minutes at room temperature before slicing.
Prepare 1 day ahead: freeze overnight for optimal texture and easier slicing.
Serve directly from freezer for cake-like firmness, or allow 15-30 minutes at room temperature for creamier texture. Slice with a warm knife for clean edges.
Common Mistakes
Over-blend the base to avoid an overly dense, hard layer; pulse and scrape instead.
Skip the initial hour-long base freeze to avoid the filling sinking or mixing with the base.
Use solid or refrigerated coconut oil instead of liquid to prevent proper filling solidification.