4 cups orange juice, freshly squeezed
1.5 cups coconut oil (melted)
¾ cup dried figs, roughly chopped
¾ cup dried dates, roughly chopped
½ cup raw cashews
½ cup raw pecans
¼ cup cacao powder
1 tsp fresh chopped ginger
1 tsp natural vanilla extract
1 tsp pink salt
Roughly chop the dates and dried figs, then soak with chopped ginger in orange juice until soft (about 15 minutes). Strain dried fruit and set aside about a third of the amount for the filling.
In a saucepan reduce the orange juice on medium heat for 15-20 minutes until it becomes a thin syrup, wiping the sides regularly to prevent burning.
In a food processor, blend the larger portion of dried fruit until chunky and combined, then add 2/3 of the nuts and blend until chunky. Add the remaining nuts and lightly pulse so that the nuts stay chunky.
This is the tart base. Line a tart tin with baking paper and press the tart base in until it is evenly spread. Place in the freezer for about 10 minutes to set.
In a blender combine the melted coconut oil, the reduced orange juice, the remaining dried fruit and the cacao powder for about 2 minutes or until completely emulsified.
Remove the tart base from the freezer and pour in the filling tart then replace in the freezer for about 30 minutes to set. Remove, slice into wedges, garnish with cacao nibs and flower petals, then dig in!!!
Any remaining tart store in the freezer and allow to sit at room temperature for a few minutes before consuming. Great with coconut yoghurt or icecream!!