I don’t know about you but oranges are my jam and right now they are SO delicious! Blood oranges are especially my favorite. Eat them fresh on this delicious dark chocolate tart and day made! Keep reading for the recipe!

Delicious fresh citrus flavor mixed with smooth dark chocolate! A match made in heaven if you ask me! This tart is plant based and gf making it the perfect tart to enjoy with everyone free of food allergy concerns!

Ok, let’s get to the good stuff!

I used Bob’s Red Mill for SO much of my baking. They have high quality ingredients that I feel good about using for my family. Their almond flour if perfect for this tart and full of healthy benefits as well. Almonds are rich in vitamin E and are an amazing source of protein that give you lasting energy!

BLOOD ORANGE CHOCOLATE TART RECIPE

Blood Orange and Chocolate Tart

INGREDIENTS

For the crust:

2.5 cups blanched almond flour

2 Tbs coconut oil

3 Tbs boiling water

2 Tbs flax meal

1 teaspoon cinnamon

Pinch of sea salt

For the Chocolate

1 cup dark chocolate chips

1 Tbs maple syrup

1 Tbs fresh orange juice

Zest of small orange

1/3 cup coconut milk. Chill a can overnight and only use the liquid that separates from the milk can.

About 4 oranges peeled and sliced thin.

DIRECTIONS :

Preheat oven to 350. Prepare crust by placing flour, cinnamon, and salt in a bowl. In a separate smaller bowl add coconut oil, flax meal and 3 Tbs boiling water. Mix well until coconut is melted.

Mix in with the dry ingredients until you have a large ball. Press ball into a greased 8” or 9” tart pan. Press evenly onto the bottom and a little up the sides.

Bake for 10 minutes and remove from oven. Let it cook completely.

When the tart is cooling place your chocolate ingredients in a double broiler or microwave to melt your chocolate. Make sure it does not burn.

Prep your oranges as your chocolate smelling and tart is cooling. I like to use blood oranges as they add beautiful color. Once chocolate is barely Melted ( all chips are melted but not so hot they’re fully melted, pour it onto your cooled crust. Let it cool almost all the way.

Add orange slices in whatever pattern you choose! You can o just the outsides or you can fill the hole top. Cool in fridge and serve when ready.

If you’ve covered the entire tart with fruit you can choose to do a quick glaze. Melt a cup of apricot jelly with one tablespoon of water. Let it warm to liquify and strain And strain any excess. Brush this over the oranges and let it cool You can make this recipe with raspberries, blue berries, etc too!