Irresistible chocolate and orange tart - Juice Daily
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Irresistible chocolate and orange tart


For the base

2 ½ cups desiccated coconut
½ tsp vanilla bean powder
½ tsp cinnamon
4 tbsp coconut oil
1 egg
Pinch of salt
½ tsp liquid stevia

For the filling

Zest and juice of 2 oranges
1/4 tsp liquid stevia (or to taste)
3 eggs (free range and organic)
6 tbsp coconut oil
3 tbsp cacao powder
2 tbsp cacao butter, melted


  • Preheat oven to 140 degrees celsius.
  • Blend all of the base ingredients in food processor.
  • Line the base of a pie pan with non-stick paper. Press base mixture into the pan and up the sides about 1 cm high. Make sure its packed down and firm.
  • Bake the base until golden brown, then remove from oven to cool down.
  • To make the filling, whisk eggs in a saucepan. Add coconut oil and place on a low heat until oil is melted into eggs while stirring constantly to avoid the eggs clumping.
  • Once melted, add orange juice, orange zest, cacao and stevia. Keep stirring until the mixture starts to get silky. Avoid it getting too thick as the oil will separate.
  • Take off heat. Press the mixture through a strainer into the cooled base, leaving only zest in the strainer. (Be sure to scrape the filling off the bottom of the strainer!)
  • Shake the pan until the filling covers the whole base evenly.
  • Place in the fridge to set (approximately 2 hours).
  • Serve with grated orange zest on top.

This recipe is from The Glow Kitchen

Melissa Ambrosini

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Melissa Ambrosini

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Melissa Ambrosini is an entrepreneur, author, success speaker, self love teacher and inspires women all over the world to master their inner Mean Girl!

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