Raw, Vegan, Gluten Free: Blood Orange Chocolate Tart in a Coconut Shell

If you're wondering... The answer is YES, this is even better than it sounds. I'm not sure which part of this tart I love more... The coconut pie shell or the rich chocolate filling with the bite of citrus. This tart is almost like having ice cream pie, sine you'll freeze it before serving. I hope you enjoy it as much as I did!

Sliced just out of the freezer...

Getting a little melty after sitting room temp for a few minutes.

Perks of being the chef :) 

Raw, Vegan, Gluten Free: Chocolate Blood Orange Tart in a Coconut Shell

by Sarah Farsh February 5th, 2014

• 2 cups shredded coconut flakes, unsweetened
• 2 medjool date
• 1/4 cup oats
• 1/2 vanilla bean, or 1 tsp pure vanilla extract
• 4 tbsp maple syrup
• pinch kosher salt
• pinch cinnamon
• 1 block organic tofu, firm (drained)
• 1/4 cup raw, organic cacao powder
• 1/2 cup maple syrup or agave nectar
• juice of 1 blood orange
• 2 tbsp unsweetened cacao nibs
• 3-4 tbsp raw cashews

In a VitaMix or food processor, blend together coconut flakes, dates, oats, vanilla bean, salt, cinnamon and 4 tbsp maple syrup until in form of dough. Scoop out and mold coconut dough into a pie shell - I just used my hands. Set aside. In VitaMix or high powered blender, blend together tofu, cacao powder, maple syrup, orange juice, cacao nibs and cashews together until smooth. Poor chocolate mixture into coconut pie shell, and cover with a sheet of wax or parchment paper. Place in freezer for at least 2 hours before serving. Serve ice cold or let sit out for a few minutes for a more melty constancy.