*Please note that this post has been brought to you in partnership with Sunkist Growers, all thoughts and opinions are our own*
Now that spring has finally arrived, we find ourselves in that transitional phase of enduring cooler temperatures mixed with longer, sunnier days that bring hope for the warmer months to come. This means that most of us (myself included here) are still craving comfort foods but are looking for a lighter, fresher take with help from beautiful and vibrant produce.
Although here in Canada we aren’t fortunate enough to be able to grow citrus varieties of our own, we are lucky to have easy access to an abundance of citrus products straight from California thanks to Sunkist.
You may recognize the Sunkist brand name from some of your favourite juice products, but these California-based growers have been around since 1893 and supply North America (and beyond) with their high quality, delicious and fresh citrus fruit that includes everything from Gold Nugget mandarins and Meyer lemons, to blood oranges, pummelos and more.
When Sunkist approached me about creating a new recipe with their ‘zesty’ products, my mind immediately wandered towards their more exotic offerings (think the blood orange and the pummelo), but I ultimately decided on classic Navel oranges and Cara Cara Navel oranges since they’re in-season for longer and are available in stores through the late fall to early summer.
Since chocolate and orange is one of my favourite flavour combinations, I wanted to create a sweet treat that included these two great ingredients, while still keeping things on the more nutritious side of indulgent desserts. The result is these no-bake (almost) vegan orange chocolate tarts made with Sunkist oranges that are not only delicious, but jam-packed with whole, natural ingredients. I also love that this recipe uses both the fresh juice and zest of an orange so you get to use all parts of this beautiful fruit.
Keep reading for how to make your own No-Bake and Almost Vegan Orange Chocolate Tarts at home!
No-Bake Orange Chocolate Tarts Recipe:
For The Raw Crust
What You Need:
– 1 cup of raw almonds, soaked for at least 3 hours.
– 5 tbsp unsweetened shredded coconut
– 1 cup Medjool dates
– Zest of one Sunkist Navel or Cara Cara Navel orange
– Pinch (or two) of fine sea salt
What To Do:
– Drain your almonds and place in them in a food processor. Pulse until chunky and then add the remaining ingredients.
– Continue to pulse until all of the ingredients stick together when formed into a ball and squeezed.
– Next, line a 24-cup mini muffin tin with plastic wrap and grab a teaspoon from your cutlery drawer. Take a spoonful of the crust mixture and form it into a ball before pressing it into a muffin cup, making sure to press it up the sides until it looks like a (fairly even) tart shell.
– Continue on until all muffin cups are filled, then place the tray in the freezer for at least an hour.
– While the tarts are in the freezer, start to make the filling with the recipe below.
For The *Almost* Vegan Filling:
What You Need:
– 16 oz high quality dark chocolate (or dairy-free, vegan chocolate to make this recipe fully vegan!)
– 15 oz can of organic coconut milk
– Freshly squeezed juice of 1 Sunkist Navel or Cara Cara Navel orange
– 1/2 tsp vanilla
What To Do:
– If your dark chocolate is in bars, be sure to chop it coarsely before placing it in a medium-sized bowl.
– Next, in a small saucepan over medium-high heat, heat the coconut milk until it starts to steam and bubbles slightly.
– Pour the hot coconut milk over the chocolate and let it stand without stirring for 5 minutes. Afterwards, begin to stir the mixture using a whisk and add in the freshly squeezed orange juice and vanilla.
– Leave the chocolate filling to cool until it reaches room temperature. Once it has, remove the muffin tray from the freezer and begin to fill each tart cup.
– Once filled, return the tray to the freezer and leave until you’re ready to serve. If you’ve got extra orange zest leftover, feel free to use it to top each tart!
Finally, serve and enjoy!
(Recipe feature by Editor-in-Chief, Gracie Carroll)