Eat what you want day!!

Seen as its eat what you want day, we decided to make this delicious chocolate & orange caramel tart.

This is a great desert to make as even though its full of chocolatey goodness its not full of sugar and it is still dairy free.


For the tart

165g soft medjool dates

155g almonds

130g pecans

1/4 teaspoon salt

a small amount of softened coconut oil, for greasing the dish

For the orange caramel

350g pitted soft medjool dates

3 tablespoons softened coconut oil

300ml fresh orange juice

2 tablespoons orange zest

1/4 teaspoon salt

For the chocolate torte

150g almond milk

125g almond butter

125g pitted medjool dates

3 tablespoons of cacao powder


Preheat the oven to 180 degrees C and grease a 24cm tart tin.

Now make the crust. With a food processor, crush the nuts with the pitted dates and salt until the nuts are in very small pieces and the dates make the mixture gooey. Use your hands to check the stickiness of the mix. It should all bind together well. If not, then use a few extra dates and pulse the mix again.

Place the mix in the pie dish and, with your hand, flatten it out across the base and the sides. Make sure it is evenly spread across the dish. Bake for 8 minutes, until it begins to firm and brown slightly.

While this bakes make the orange caramel. Simply add all the ingredients to a food processor. Blitz until the mixture is thick and sticky and there are no visible dates.

Take the crust out of the oven. Then make the chocolate torte.

Mix all the ingredients for the torte in a food processor and then place over the orange caramel.

Bake the cake tart in the oven for 15-20 minutes until the chocolate torte is firm but not too hard.

Leave to set in the fridge for at least 30 minutes before serving.

Before serving sprinkle the orange zest over the top.