1.5cupDairy free chocolate or Dark chocolate (70%)
1/2cupCoconut milkI used light coconut milk as that's what I had on hand. You can use full fat
Zest of one full orange
1/4tspSea salt
Instructions
Tart
Keep a 6-inch tart pan with removable base ready.
Combine oats, puffed rice, walnuts, cocoa powder in a food processor. Pulse till the mixture looks like semi-fine crumbs.
Add 3 tbsp of date syrup and the melted coconut oil. Pulse again till combined. You should get a sticky dough. Taste and adjust for sweetness.
Press evenly into the tart pan. Refrigerate.
Filling
Heat the coconut milk in a saucepan till it comes to a gentle simmer. Add the chocolate. Le it stand for a minute. Mix well till all chocolate is melted and is smooth and shiny.
Stir in the sea salt and the orange zest. Let the mixture cool for a few minutes before pouring into the prepared tart base.
Refrigerate for 4-6 hours or overnight until the filling is completely set.
Garnish with berries, mint leaves and more orange zest. Slice and serve. Enjoy!