Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
Base
- 2 oranges
- 80g pitted medjool dates
- 40g desiccated coconut
Filling
- 180g pitted medjool dates
- 4 teaspoons water
- 1 teaspoon vanilla extract
- 25g creamed coconut
- 1 teaspoon tahini
- Zest and juice of a medium orange
- 1 teaspoon sea salt crystals
Topping
- 25g coconut oil
- 15g cacao powder
- 1 teaspoon honey
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Method
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1Line a Le Creuset Stoneware 19cm Rectangular Heritage Dish with cling film.
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2Place the ingredients for the base in a food processor and blitz until smooth. Press the mixture in an even layer in the base of the dish.
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3To make the filling mix together the dates, water, vanilla extract, creamed coconut, tahini, and the orange juice and zest in the 3-ply Stainless Steel 14cm Saucepan. Place over a medium heat and cook until a thick paste has formed.
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4Add the salt to the mixture and mix well.
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5Spread the filling evenly over the top of the nut base.
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6Wash and dry the saucepan and add the coconut oil, cacao and honey, place over a medium heat and cook until the sauce looks glossy.
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7Pour the cacao mixture over the top of the filling and place the dish into the refrigerator to set (or freeze if preferred).
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8Cut into small squares to serve.
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9Cook's Notes
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10If you don’t have any cacao a 100g bar of 70% dark chocolate can be used instead. The chocolate can be placed directly into the 3-ply Stainless Steel Saucepan and melted over a gentle heat. The even heat distribution in the pan means the chocolate will melt gently though you will need to stir it.
