Chocolate Pecan Tart
Oh la la! It’s the tastiest tart for Thanksgiving or Christmas and you can make it! My team and I managed to devour it in one go… It’s not only incredibly tasty, the combination of chocolate and orange makes it extra special. Winner! ; )
approx. 20 min
Bake time
30 min.
Portion
1 tart (approx. 12 pieces)
Shelf life
3 months in the freezer / 3 days covered in the fridge
Supplies
grater
oven
Ingredients
Crust
300 g ((3 cups) whole spelt flour (or coconut or buckwheat flour)
45 g (scant 1/2 cup) cacao powder
¼ tsp sea salt
80 g coconut blossom sugar
100 g (2/3 cup) coconut oil, softened
100 ml havermelk
Filling
50 ml (1/4 cup) maple syrup
150 g (1 cup) coconut oil, softened
zest of 1 orange (organic)
1 tsp vanilla (unsweetened)
pinch of sea salt
250 g (9 oz.) pecans
Topping
100 g (3.5 oz.) chocolate (extra dark)
pinch of sea salt
1 tbsp grated coconut or coconut flakes
slices of orange (optional)
Preheat the oven to 180°C (350 F). Then make the crust by combining all of the crust ingredients in a mixing bowl. Grease the cake tin with a bit of coconut oil and line it with the dough. Next, make the filling by grating the orange peel and roughly chopping the pecans. Combine with the remaining filling ingredients in a mixing bowl and stir well. Pour the filling into the crust and place it in the preheated oven for 30 minutes. Remove from the oven and melt the chocolate with a bit of sea salt in a saucepan. Pour the melted chocolate over top of the tart. Slice the peeled orange into pieces if desired and place them on the melted chocolate. Decorate the tart with some grated coconut or coconut chips and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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