- You can strip back this recipe by leaving out the oranges and cocoa powder. But make sure you sub the orange juice for another liquid, such as more coconut milk or water.
- Only 70% dark chocolate will work. Anything higher might not have emulsifiers and may cause your chocolate mixture to split!
- Regular sugar can be used here instead of maple syrup; simply dissolve the sugar in the coconut milk before combining it with the chocolate.
Salted Chocolate Orange Tart
Salted Chocolate Orange Tart 🍫 Order our new cookbook ONE POT VEGAN 👉 sovegan.co/opva Some of you might recognise this delicious dessert. It first featured in our charity ebook The Lockdown Cookbook, which raised over £8000 for three fantastic charities thanks to your support. It was only available for a couple of months and since then we’ve had tons of you asking about the recipes – and there’s one recipe you asked about more than most. So here it is in all its glory. Our salted chocolate orange tart recipe 😍Posted by So Vegan on Monday, 7 September 2020
Salted Chocolate Orange TartBen, So Vegan You can strip back this recipe by leaving out the oranges and cocoa powder. But make sure you sub the orange juice… Print This
- 250g / 8.8oz vegan biscuits, or gluten free for gf option
- 3-4 oranges
- 2 tbsp cocoa powder
- 100g / 3.5oz vegan margarine
- 400g / 14.1oz dark chocolate (70%)
- 200ml / 6.7fl.oz tinned coconut milk
- 1 tbsp maple syrup
- 1/2 tsp sea salt, plus extra for topping
- Add the biscuits to a clean tea towel and hold the edges closed, then crush the biscuits with a rolling pin until fine. Transfer the biscuit crumbs to a mixing bowl along with the zest from 1 orange and the cocoa powder. Next, add the vegan margarine to a saucepan over a low – medium heat until melted, then pour the melted margarine into the mixing bowl with the biscuit crumbs and stir until fully combined. Transfer the biscuit base to a 23cm (9”) loose-bottomed tart tin and use your fingers to spread it out evenly across the base and up the sides.
- Next add an inch or so of water to a saucepan over a low heat. Place a metal or glass mixing bowl in the mouth of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Roughly break up the chocolate straight into the bowl and stir occasionally until fully melted.
- Remove the bowl from the saucepan. Add the coconut milk and maple syrup to the bowl. Then add the sea salt, crushing the flakes between your fingertips as you sprinkle them in. Squeeze out the juice from the oranges until you have 125ml (4.2 fl.oz) of orange juice and add it straight to the bowl, then stir until fully combined. Pour the chocolate mixture straight into the tart tin and gently shake the tin to remove any air bubbles. Pop the tart in the fridge for a minimum of 2 hours or until the chocolate has set.
- Decorate with a sprinkling of sea salt to serve.