- Serves 10
- Prep in 10 minutes
- Cook in 30 minutes chilling
Whatever the reason though there is always a reason.
Now this of course can take an unfortunate turn & become a means of cruelty & control, however in this instance I will not go into this in more detail except to say that if you suspect such a sway in yourself or a loved one then seek help. I am more than happy to advise here so please do be in touch if you need.
Back to today however & my purpose of this post is to delight in dessert because there is definitely space within a bountifully nutritious diet for a little slice of cake every now & again.
As you can see all of the ingredients are very much in their original states, I am relying on their natural flavours & textures, & my goodness it tastes pretty good for it.
- High Fibre
- Antioxidant Rich (Very Heart Healthy Too!)
- No Added Sugar
- Easier Than It Looks!
For The Crust
1 cup gluten free oats
3/4 cup mixed hazelnuts, walnuts & pecans (you can use one but the combination is lovely)
1 teaspoon each Ceylon cinnamon & ground ginger
1/2 cup soft eating dates (you can use Medjool but deglet noir or something similar are perfect)
1 1/2 tablespoons melted coconut oil
For The Filling
170g 90% Ombar chocolate
3 1/2 coconut yoghurt
Extra chopped hazelnuts, melted chocolate & orange slices
- Pulse your nuts to a rough chop in a food processor then blend to a smooth dough with the rest of the ingredients. Press into your tart case & chill for at least 30 minutes.
- Melt the chocolate in a bowl over a pan of simmering water then whisk in the coconut yoghurt until smooth, thick & glossy. Spoon into your case, sprinkle with hazelnuts & return to the fridge for at least 30 minutes.
- Serve with slices of clementine & extra melted chocolate.