Raw Vegan Choc Orange Essential Oil Tarts
I’m going to begin by saying I don’t know anything about essential oils. The whole thing seems very confusing to me but I did recently discover that you can use essential oils in cooking! The majority of the essential oil recipes seem to be raw vegan desserts and as you know, that’s right up my alley! I love the fact that they are a much cleaner way to add flavour and I’m looking forward to swapping out my chemical laden alcohol based flavourings for something a lot cleaner and more health promoting. I know people rave about the health benefits of essential oils but I actually find the whole concept a little overwhelming, like I’m pretty sure you can study a course about them so I’m just going to stick with cooking for now .
This is the first recipe I have tried with essential oils so I wanted to keep things easy for myself and try out a tried and true recipe. With permission I have adapted this recipe for chocolate orange cake from the lovely lady who sent me some essential oils. Her name is Lee from Mindful Tribe. She uses doterra essential oils and she is very knowledgeable about them!
The recipe was an absolute hit amongst my friends and family . I think what I loved about it most is that it was a lot lighter than many other choc orange recipes so was easy to eat and you don’t feel a little sick afterwards. My husband loved this one a lot!
I have a few more essential oil recipes planned so stay tuned. Enjoy!
|Raw Vegan Choc Orange Essential Oil Tarts|| |
- Choc Orange Torte
- 1 cup almonds
- 1 cup of dates
- ¼ cacao
- 2 TBSP maple syrup
- 3 cups cashews soaked overnight if possible
- Juice of 2 large oranges
- ¾ cup maple syrup
- ½ cup cacao powder
- 5 drops doTerra Wild Orange Oil
- 1 cup liquid coconut oil
- For base: process almonds, dates, cacao powder and maple syrup in a food processor until sticky and biscuity. I break down my almonds first before adding the rest of the ingredients .
- Press the mixture into the base and edges of tart tins evenly and put in the fridge or freezer to set.
- For the filling: add all the filling ingredients into a high speed blender and blend until smooth and creamy.
- Pour filling over your base evenly and set in the freezer for 1-2 hours.
- Defrost before serving. Grate some orange peel to decorate and serve. Makes about 8 tarts. They keep the best consistency in the fridge but keep well in the freezer.