recipe by Saskia Gregson-Williams
Chocolate and orange, in my opinion, are one of the most delicious flavour combinations around. The slight bitter richness from the cacao paired with the sweet citrus orange, is a match made in heaven. It is also a taste we associate with Christmas, making these raw treats the perfect way to stay healthy whilst indulging in the holiday season.
My adoration for chocolate-orange treats stems from growing up with one hand in the jaffa cake tin and the other in Terry’s chocolate-orange box – Yes, this was deliciously indulgent, but very naive and not so hip and healthy. These raw chocolate-orange tarts, are 100% guilt free, light, yet wonderfully nourishing. Packed full of skin-loving omegas as well as being packed with nutty proteins. The medjool dates contain a wealth of fibre and natural fruit sugars making them instantly energising, whilst the protein ensures you maintain blood sugars, which will help you to sustain those energy levels for longer.
The tarts are so moorish, I had to make them into dainty mini tartlets – the absolute perfect one size portion. Let me know how you like yours, and show us some social media love by hashtagging your recreations to #hipandhealthy on Instagram & twitter.
Tart Base Ingredients:
3/4 cup almonds
1 cup pitted medjool dates
1 tablespoon melted coconut oil (can omit)
Method: Start by grounding the almonds in a strong food processor/blender. Add the medjool dates and coconut oil and blend until a dough ball has formed in the blender. (you may have to scrape down the sides) When you’ve taken your base out the blender mould into your tart bases. The size is up to you, I normally make mini cupcake sized portions. Place on a parchment lined baking tray and place in the freezer whilst you make the cream.
Chocolate-Orange Cream Ingredients:
1 cup cashews, soaked in water overnight
1/2 cup fresh orange juice
3 tbsp raw agave nectar
1/4 cup raw cocoa powder
Method: Drain the cashews and add all the ingredients to your blender. Blend until smooth. Spoon a dollop each into your raw tart base and place back into the freezer. When ready to eat remove from the freezer and let sit for 5-10 minutes before eating.