INGREDIENTS Base 1 cup hazelnuts 1 cup almonds ½ cup oats 2 tbsp coconut oil, melted ½ orange, zest AND juice ¹⁄³ cup pure maple syrup 1 heaping tbsp raw cacao or very dark cocoa powder
Filling & Topping 2 cups thick plant-based yogurt 3 oranges, peeled and sliced (blood oranges if in season, or regular if not) 1 handful fresh mint leaves METHOD Place the hazelnuts and almonds in a food processor and blitz until they resemble a fine crumb texture.
Add the oats and process the mixture again for a few seconds. Add the melted coconut oil, orange juice and zest, pure maple syrup and the cacao powder. Pulse the mixture until fully combined. Press the mixture into a 14" x 5" x 1" cake pan. Ideally, your pan will have a loose bottom to make it easier to remove the tart, but if you do not have a loose-bottomed one, you can line your cake pan with parchment paper. Do not use cling film, as this base needs to be cooked in the oven! Use your fingers to smooth off the edges of the mixture. Press down with the underside of a spoon to ensure it is all even and compact. Place the base in the oven and bake for 10 minutes at 350°F.
Prep time:
25 min
Cook time:
10 min
Total Time:
35 min
Servings:
4
Remove the base from the oven and allow to cool completely before adding the next layer. Only add the next (yogurt) layer of the tart when you are ready to serve; otherwise, it will make the base soggy. Simply spoon the yogurt onto the base and smooth over with a spoon until all even. Add several pieces of the orange slices and scatter a few mint leaves before serving immediately. R e c i p e N otes : This recipe works best with thick yogurt, so use the thickest you can buy. This is best enjoyed on the same day it’s made.
Joanne Wood 45 THRIVE
