Dark Chocolate & coconut jaffa fudge tart w/ salted toffee
Vegan & gluten-free
I promise you, this really is a wickedly good tart! I first created this recipe in 2013 and it remains my trusty go-to for that truly satisfying chocolate fix. It’s guaranteed to fulfil even the most insatiable of chocoholic cravings, with a decadent hit of the ‘good stuff’, raw cacao. I love this recipe because not only is this tart intensely velvety, silky and delightfully crunchy, it is jam-packed with nourishing vitamins, minerals and antioxidants. Keeping a lot of my lovely food-sensitive friends in mind, I’ve created this recipe to be vegan, gluten-free and grain-free. If you would like to make this tart refined-sugar-free too, you can easily omit the decorative toppings which I’ve used and substitute these for something like fresh orange slices or even freeze-dried mandarin segments - YUM! While I’ve used mainly healthier ingredients, even a tiny slice of this fudgy tart is deeply satisfying.
Choc-coconut & almond crust
4 cups almond meal
1 cup raw cacao powder
1/4 cup cacao nibs
1/2 cup coconut oil, melted
½ tsp sea salt
1/2 cup pure maple syrup or any natural nectar, to taste
50g vegan dark chocolate, melted (I used 75% cacao. Vegan dark chocolate can be found at all health food stores and in some supermarkets)
Step 1: Preheat oven to 160°C, fan-forced. In a food processor or kitchen mixer (use the paddle attachment), combine almond meal, raw cacao powder, cacao nibs, coconut oil, sea salt and maple syrup. Continue to pulse until a dough forms (dough should clump together when squeezed with fingers).
Step 2: Transfer dough to a greased 10-inch tart pan with a removable bottom. Using your fingers or the back of a metal soup spoon, evenly press dough into bottom and up sides of pan.
Step 3: Bake in oven for approximately 20 minutes, or until the crust has firmed. Transfer to a wire rack to cool completely (at least 1 hour).
Step 4: Using a pastry brush, apply a thin coating of melted chocolate evenly over the inside of your tart shell. Once set, the chocolate will act as a shield against any moisture, keeping your tart shell nice and crispy! I learned this fantastic tip from Australian chef and artist, Poh Ling Yeow.
Dark chocolate & Coconut Jaffa Fudge Filling
1 can/400ml coconut cream
400g vegan dark chocolate, finely chopped (I used 75% cacao. Vegan dark chocolate can be found at all health food stores and in some supermarkets)
2 tsp grated orange zest
2 tsp vanilla extract
5 tbsp pure maple syrup or any natural nectar, to taste
Step 1: Place chopped chocolate in a large mixing bowl. In a small saucepan, bring coconut cream and vanilla extract to a boil. Carefully pour hot coconut cream mixture over chocolate and let stand for 1 minute. Then whisk until smooth and creamy. Once combined, mix in orange zest and maple syrup, to taste. Allow to cool until thickened and no longer hot to touch.
Step 2: Pour fudge filling into cooled tart shell. Now gently spin your tart pan or tap on the outer rim of the pan, in order to level the top of filling. Place in fridge and chill for at least two hours or until set.
Salted Toffee topping
500g white sugar
100g liquid glucose
1 tsp sea salt
Step 1: To make the toffee, combine sugar and water in a saucepan and bring to the boil. Once boiling, add the glucose and stir constantly. Continue to cook until the syrup turns to a light golden brown colour. Remove from heat and very carefully pour hot toffee into a large baking tray lined with baking paper.
Step 2: Sprinkle evenly with sea salt and allow toffee to completely cool on a bench top, away from direct sunlight and in a dry location. Once toffee has hardened, gently smash toffee into shards (I used the blunt handle-end of a butter knife).
Your salted toffee, smashed into small shards
A few slices of candied orange peel, chopped (you can find this in most continental and whole food grocers or you could easily make your own!)
Step 1: Once you have carefully removed your set tart from its tart pan, decorate the top with salted toffee shards and chopped candied orange peel. It's as easy as that!
Step 2: Now slice, serve and savour the intense chocolatey goodness of this beauty! In my humble opinion, this tart is most velvety in texture and delicious in taste when served at room temperature. I would also suggest cutting smaller slices and serving each with a generous scoop of vegan vanilla or vegan caramel ice cream ...Goodness!
Yours in chocolate-dunked crispy cacao nibs,
Kat Sabbath xo