Recipe: 20cm (8”) tart tin with removable bottom
INGREDIENTS:
■Crust:
•Dry:
100g gluten free oats
100g raw almond
20g coconut flour
7 Tbsp. coconut sugar
1 Tbsp. cocoa powder
1/4 tsp pink salt •Wet :
5 Tbsp. melted coconut oil
■Orange Filling:
200g raw cashews (soaked 4-6 hours and rinsed)
1/2 cup (120ml) orange juice
1/2 cup (120ml) coconut cream
6 Tbsp. melted raw cacao butter
5-6 Tbsp. maple syrup
4-5 Tbsp. lemon juice
3-4 tsp orange zest
Two pinches of pink salt
■Method:
1) Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
2) Add melted coconut oil into the food processor and process until it becomes like wet sand.
3) Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 min. Let it cool. 4) While cooling the crust, put every ingredient for the orange filling in a high-speed blender and blend well. Layer it over the crust and freeze it until set. 5)Take out the cake from the tin and garnish with fresh oranges.
