Chocolate Orange Truffle Tart
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
 
Don't be confused on the "cook time" listed below. This is a NO BAKE dessert, the cook time simply refers to the candied oranges.
The recipe for the truffles makes 18-20 truffles
Ingredients
  • For the Candied Oranges
  • 2 large oranges *preferably seedless
  • 1 cup Sugar
  • 1 Cup Water
  • For the Truffles
  • Vegan Chocolate preferably dark bittersweet 70% cacao 9 Ounces
  • Coconut Milk (or any plant milk you prefer) ¾ cup
  • Anise pods 6
  • Cinnamon Stick 1 large
  • Orange Zest from 1 large orange approx 2 teaspoons
  • Ground cardamom ¼ teaspoon
  • Cocoa powder approx 4 Tbs for rolling
  • For the Crust
  • Rolled Oats 1½ cups
  • Almonds lightly toasted ½ cup
  • Cocoa Powder 2 Tablespoons
  • Dates 12 large (150g)
  • Coconut Oil melted 2 Tablespoons
  • Maple Syrup 2 Tablespoons *or the orange syrup from the candied oranges
  • For the Ganache Filling
  • Vegan Bittersweet Chocolate preferably 70% cacao 12 ounces
  • Coconut Milk (or any plant milk you prefer) 1 cup
  • Anise pods 6
  • Cinnamon Stick 1 large
  • Cardamom ¼ teaspoon
  • Orange Marmalade ½ cup
Instructions
  1. First prepare the candied oranges by slicing them carefully on a mandoline slicer to ⅛" thick
  2. Bring a large pot of water to a boil, add the sliced oranges and boil for 1 minute then shock them in a bowl of ice water to stop the cooking
  3. Bring the sugar and water to a boil in a large saucepot and then reduce the heat to a simmer and add the drained orange slices.
  4. Simmer for 45 minutes to 1 hours turning every 10 minutes or so and be careful they are not layered on top of each other.
  5. Transfer the candied oranges to a rack with a slotted spoon to cool (you can store them in container in the refrigerator for up to 2 months at this point)
  6. Reserve the remaining simple syrup for the crust or another cake project.
  7. To make the truffles bring the coconut milk, anise, cinnamon, orange zest and cardamom to a boil and then turn off the heat and let it steep covered for about 20 minutes.
  8. Meanwhile finely chop the chocolate and place in a large mixing bowl
  9. Bring it back to a boil and pour it through a mesh sieve directly into the chopped chocolate in a large mixing bowl whisk smooth. Discard the spices or use it as added flavor in the ganache filling recipe below
  10. Refrigerate until set and them scoop into 1" balls and roll to shape.
  11. Roll them in cocoa powder and refrigerate for up to 1 month or until you decorate the tart.
  12. For the crust combine all the ingredients in a food processor and process to fine grind the nuts and oats and until the mixture comes together.
  13. Press into a tart pan with a removable bottom, spread with the orange marmalade and then refrigerate while you prepare the ganache filling
  14. For the ganache filling chop the chocolate fine and place in a large mixing bowl
  15. Combine the milk, cardamom, anise pods and cinnamon stick in a sauce pot and bring to a boil.
  16. Let it steep for 15-30 minutes then bring it back to a boil and pour directly over the chocolate in the bowl, discard the spices
  17. Whisk smooth and pour into the prepared tart crust
  18. Refrigerate until set
  19. Decorate with the candied oranges, truffles and other edibles of your choice
Notes
Chocolate tart should be kept refrigerated but will be fine at room temperature for up to 4 hours.

Store in the refrigerator for up to 1 week

The candied oranges can be made weeks in advance and stored in the refrigerator in the cooking syrup in a clean container
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/chocolate-orange-truffle-tart/