You guys this no bake vegan orange chocolate fudge tart with a raw chocolate chip cookie crust is freaking amazing. I love, love, love chocolate and orange so much and you can read about why in one of my early posts.
If you are a subscriber you would of received my hot chocolate e-magazine with a holiday spice orange hot chocolate recipe. This tart has the same flavor profile. There is something about melding together orange and cloves. The smell alone is Christmas to me. One of my favorite ornaments that I bought from Austria is made from cloves and orange peels. I’ve had it for about 10 years now and it has still retained the smell or Christmas.
I wanted to try and create a raw chocolate chip cookie crust with the same spices and flavors that are infused in the chocolate fudge. I did a little yippee when the crust turned out perfectly with the little bits of mini vegan chocolate chips dotted through out.
This tart went down a treat and I would make it over and over again during the holidays or even do other variations of it with the chocolate chip cookie crust!
No Bake Vegan Orange Fudge Tart
For the Crust
- 2 Cups Raw Cashews
- 2/4 Cups Raw Pecans
- 1/4 Cup Almond Flour
- 2 Tablespoons Hemp Seeds
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Maple Syrup
- 1/4 Teaspoon Himalayan Pink Salt
- 1/8 Teaspoon Cloves
- 1 Tablespoon Grated Orange Zest
- 1 Teaspoon Finely Chopped Rosemary
- 1 Teaspoon Cinnamon
- 1/2 Cup Mini Vegan Chocolate Chips
For the Fudge
- 1 Can Coconut Cream
- 500 Grams 85% Dark Chocolate
- 2 Strips Orange Peel
- 1 Sprig Rosemary
- 1 Piece Clove
- 1 Stick Cinnamon
Garnishes
- Cocoa Powder
- Rosemary Sprigs
- Chocolate Sprinkles
- Orange Zest
- Gold Flakes
To Make The Crust
Spray your tart tin with coconut oil and place in the freezer.
Place all the ingredients (EXCEPT the chocolate chips) in a food processor and mix until it forms a dough. It should hold together when you press the dough in between your fingers.
Add in the chocolate chips and pulse a few times to incorporate into the dough. You don’t want to break down the chips must mix it in.
Take your tart tin out of the freezer and using your hands press the dough all around the tin pressing up to the edges. Then place back in the freezer while you make the fudge.
To Make the Fudge
Place all the coconut cream, orange peel and spices in a sauce pan on medium heat and bring up to a boil. Once it starts boiling turn down the heat to low and cook for a further 10 minutes to infuse all the flavors in the cream. Keep stirring and use a wooden spoon to press on the rosemary sprig to release more oils into the coconut cream.
Turn off the heat and place a strainer on top of a bowl and pour the milk mixture in to strain out the spices and orange zest. Place the milk mixture back in the pan and turn the heat back on to low. Add in the chocolate and keep stirring until it’s fully melted and the mixture is nice and thick.
Turn of the heat and let the fudge cool down to room temperature in the pan.
Once the mixture has cooled down take the chocolate chip crust out of the freezer and pour in the fudge. Place back in the refrigerator overnight to set.
NOTE: Do not pour hot fudge on the frozen tart. Your life will be over.
To Serve
Take the tart out of the freezer and using a strainer dust some cocoa powder all over the top of the tart. Then garnish with the rosemary, orange zest and chocolate sprinkles. If you can get it sprinkle some edible gold leaf around. Use your creativity to decorate the tart.
You can serve right away or put back in the freezer until it’s ready to serve. Use a hot knife to get clean cuts of tart. Enjoy!