Raw chocolate orange tart

Last Friday night some family friends came over for dinner. I’ve been working more than usual lately so my Mum looked after the main meal and I was asked to create a dessert.

I’ve really been loving oranges at the moment so I went back through some of my older posts for flavour inspiration and came across the cacao orange chia balls. Just remembering the flavour of these balls, I was immediately inspired to create this chocolate orange tart!

Base ingredients

Instead of nuts I used buckwheat groats in the base to provide a crunchier texture to contrast the creamy filling. Buckwheat groats can be purchased from most health food stores or the health food section in your local supermarket.

All pressed in…

Once processed, you’ll find the buckwheat doesn’t breakdown as much as nuts but don’t be alarmed. To ensure the base is all pressed into the tart pan, use the back of a wet spoon. When the tart is placed in the freezer the coconut oil solidifies so it will keep it altogether.

Earthy filling ingredients

I love the burst of orange and cacao that you have from the very first bite . There is a subtle earthiness in the filling that comes from the walnuts and cinnamon.

Smooth and creamy filling

You might be surprised to see avocado as one of the filling ingredients. It is actually beneficial for two reasons: 1) it makes the filling creamy, and 2) it is full of good fats for your body – it’s a win-win really!

Decadent, earthy tart! Ready to be demolished!

This tart will keep in a sealed container in the freezer for up to two weeks.

Raw chocolate orange tart

Serves 8


  • 1 cup buckwheat groats*
  • 10 fresh medjool dates, pitted
  • 1/2 cup cacao powder
  • 1 tsp pure vanilla extract
  • 2 TBSP coconut oil
  • 2 cups walnuts*
  • 1/2 cup cacao powder
  • 1/2 tsp cinnamon
  • 1/2 cup almond milk
  • 1/2 cup freshly squeezed orange juice
  • 1 TBSP orange zest
  • 1/4 cup coconut oil
  • 1 tsp pure vanilla extract
  • 3 TBSP 100% pure maple syrup
  • 1/4 avocado
  • Extra orange zest
  • Shaved chocolate (optional) –  once the chocolate is set, shave by using a vegetable peeler


  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm rectangle tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
  3. Place walnuts, cacao and cinnamon into a Vitamix or food processor and process for 3 minutes.
  4. Add almond milk, orange juice, orange zest, coconut oil, vanilla, maple syrup and avocado and process for 5 minutes or until smooth.
  5. Pour into frozen base and even out with a spatula then place in the freezer for 1 hour, or until solidified.
  6. Remove tart from freezer and from the tart pan.
  7. Decorate with extra orange zest and shaved chocolate, cut into 8 slices and serve. Enjoy!


  • You can substitute buckwheat groats for almonds.
  • You can substitute walnuts for cashews for a less earthy flavour (I haven’t tried this as yet but should still provide the same consistency).

Indulgent afternoon snack!

As I’ve been loving the flavour combination of chocolate and orange lately I enjoyed it as an afternoon snack yesterday – see my Instagram and Facebook Page for the recipe!

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