Blood Orange Chocolate Tart

Ingredients

• 1 1/4 cup raw pumpkin seeds (they will not become fine powder)
• 1/2 cup coconut flour
• 1/4 cup tapioca starch or arrowroot powder
• 1/4 cup date paste
• 1/4 cup coconut oil, room temperature
• 1/4 tsp Himalayan pink salt
• 2 tsp cacao powder
• 3 tsp chia seeds
• 3 tbsp blood orange juice
• 2 tsp blood orange zest
Filling:
• 1 tin x 400ml full fat coconut milk
• 1/4 cup date paste
• 3 tsp cacao powder (I used nativa's organic )
• 2 tsp agar agar powder
• 1 cup chopped GF & Vegan dark chocolate ( I used orange flavor from camino)

Instructions

1. Soak chia seeds in blood orange juice.
2. In a blender or food processor, place pumpkin seeds, salt, coconut flour, tapioca flour. Process until a fine sandy consistency is obtained.
3. With the food processor still running, add in date paste (if using dates use it 1/2 cup chopped), coconut oil, and chia mixture. When you have a soft dough, turn off the machine.
4. Turn the dough out into the pie plate (good enough for a 9" round and 14" long rectangular tart pan). Use clean hands to press it firmly into an even layer across the bottom and up the sides. You may need to pinch a little off here and move it over there to get it even.
5. Prick with fork. Bake it in 350 F for 30 minutes. After 15 minutes of baking cover edges of crust with strips of aluminum foil to prevent it from over browning.
6. When baked, remove from oven and let cool for 15 minutes.
7. In a medium saucepan, combine coconut milk and date paste. Heat over medium low heat. Stir with a wooden spoon or whisk. Add chopped chocolate and cacao powder. Stir gently to distribute the chocolate through the coconut milk.
8. Then add the blood orange juice strained through a sieve. Stir the mixture until the chocolate filling looks smooth and shiny. Sprinkle agar agar powder on top. Immediately whisk. Cook gently for 1-2 minutes over medium low heat , while constantly stirring, until the filling looks a bit thicker.
9. Pour the chocolate filling onto the cooled tart base until it covers the entire tart. Then, gently tap the tart on the counter to knock out any air bubbles. There will be some extra chocolate filling. Pour it in a small muffin cups or moulds.
10. Allow to cool for about 10 minutes before transferring the tart to the fridge to set for at least 2-4 hours (or overnight).
11. Once set, remove the tart from the tart tin and garnish with orange slices. Cut and enjoy!
12. Store the leftover slices in an airtight container in the fridge.