IT'S THE SEASON FOR ORANGE AND CAROB
Many years ago Missy J's had an orange, ginger candy bar that had a "cult-like" following. Those that bought it, swore by it, and I agreed.
I'd hear, that the candy bar tastes exactly like the orange/chocolate Christmas treat that was shaped like an orange.
This unbelievably delicious, decadent, keto friendly tart is created as an ode to that candy bar
Vegan, no bake, orange, ginger, almond flour tart.
Serve it up to family and friends and watch the joy come over their face!!
2 ½ cups fine blanched Almond Flour
¾ cup nut butter of choice. (ie. Almond, peanut, cashew)
½ cup Missy J’s Carob Powder
½ cup maple liquid sweetener of choice. (ie. Maple syrup, Keto Maple Syrup, Allulose).
I used Wholesome Yum keto maple syrup
1 tsp. Orange flavoring
½ tsp ginger spice powder
2 tsp vanilla extract
½ tsp salt
1 cup full fat coconut milk
1 tsp. vanilla extract
1 ½ cups Missy J’s unsweetened carob chips
1 tsp. Orange Flavor
½ teaspoon ginger spice powder.
2 Navel oranges
ORANGE, GINGER GANACHE FILLING
DEHYDRATED ORANGE SLICES
In a standing mixer or large bowl, mix almond flour, nut butter, carob powder, liquid sweetener of choice, vanilla extract, and salt. Mix together until evenly combined.
Transfer the crust mixture to a tart or pie pan. Use a flat bottomed measuring cups to firmly press the mixture across the bottom and sides of the pan. Leave a “well” in the center for the ganache filling.
ORANGE GINGER GANACHE DIRECTIONS
In a small heat safe bowl place Missy J’s Unsweetened Carob chips
In another pan on the stovetop, heat coconut milk to just under boiling.
Pour warm coconut milk over carob chips. Leave covered and undisturbed for 3 - 4 minutes till you see the chips starting to melt.
Mix with spatula to first combine. Add vanilla extract. Whisk swiftly till smooth. Pour into center of the tart/pie crust and spread evenly,
Add carob chips, dehydrated orange sliced, or nuts to decorate.
Store in refrigerator for up to two weeks
DEHYDRATED ORANGE SLICES
Slice oranges very thing ⅛-¼” CAREFULLY using a mandolin or sharp knife.
Arrange slices on a parchment paper lined sheet pan.
Sprinkle slices with cinnamon, cardamom and or ginger.
Use a dehydrator or the oven to fully dehydrate orange slices.
Oven directions: bake on the lowest setting of your oven for 4-5 hours. To use a dehydrator, follow manufacturer directions
Decorate the top of the tart
Orange peels are great for decoration or in pot pourri
OPTIONS: This tart can be friends with so many flavors. MINT, PEANUT, ORANGE, FRUIT, etc...
Recipe inspired by @purelykaylie No bake vegan chocolate Tart.