Name: Chocolate Tahini Tart with Fresh Oranges
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 12
Cuisine: Italian
Ingredients: ⅓ cup (73 g) coconut butter; ½ cup (110 g) pitted and packed Medjool dates; Edible flowers such as pansies, borage, violets, or calendula (optional); 1 heaping teaspoon coconut oil, plus more for greasing the pan; ⅓ cup (73 g) raw almond butter; 1 cup (100 g) raw pecan halves; ⅓ cup (40 g) Medjool dates, pitted and packed; 1 to 2 oranges, cut into ¼-inch- (6-mm-) thick rounds (see Notes); 1 cup (85 g) raw cacao powder; 1 tablespoon coconut butter; ½ teaspoon Smoked salt; ¾ cup (180 ml) plus 2 tablespoons filtered water; Pinch cayenne pepper; ⅓ cup (80 ml) maple syrup; 1 teaspoon vanilla extract; ⅓ cup (80 ml) tahini; ½ cup (55 g) old-fashioned or gluten-free rolled oats

Preparation info

Serves
12

Difficulty
Easy
Ready in
45 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

This rich chocolate tart topped with bright orange slices on a nutty crust is impossible to resist. Show someone you care by making this their birthday cake, or make your friends happy by serving it up at your next dinner party.

Ingredients

Crust

1 heaping teaspoon coconut oil, plus more for greasing the pan
1 cup (100 g)

Method

Preheat the oven to 350°F (175°C) and grease a 10-inch (25-cm) fluted tart pan with a removeable bottom with coconut oil.

Make the Crust

In a food processor, combine the coconut oil, pecans, oats, dates, coconut butter, salt, and cayenne an

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Chocolate Tahini Tart with Fresh Oranges

Ingredients

Crust

Method

Make the Crust

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