Ingredients

200 g dark chocolate (70% cacao), preferably fairtrade
3 tablespoons cashew butter, at room temperature
3 tablespoons orange jam (with no added sugar), at room temperature
1 organic orange, washed
half a teaspoon dried ginger powder (and some more to roll the truffles)
100-110 g almond meal
cocoa powder (with no added sugar), just enough to taste
powdered sugar (from brown sugar), just enough to taste

Makes about 30 truffles.

Directions

Using a large bowl, melt the chocolate in a bain marie. Grate the zest of the orange and set aside. As soon as the chocolate has melted, stir in the cashew butter, orange jam, grated orange zest and mix well. Add the ginger powder and almond meal and mix again until combined. Transfer into the fridge or freezer until set. Roll into small balls and then roll them in a cocoa powder-ginger powder mixture or in a powdered sugar-ginger powder mixture. Chill again until ready to serve.

Ingredients

For the cacao butter and coconut cream

50 g cacao butter (I used raw cacao butter)
200 ml coconut milk
6 tablespoons agave syrup
1 teaspoon lemon juice
the zest of half a lemon
2 tablespoons almond butter

For the crust

50 g almond flour
100 g whole rice flakes’ flour
100 g semi-whole wheat flour
a pinch of whole sea salt
1 teaspoon cream of tartar
a sprinkle of cinnamon
70 ml extra virgin olive oil
50 ml natural mineral or filtered water, at room temperature
50 g agave syrup

For the raspberry sauce

a handful of fresh raspberries
1 tablespoon lemon juice
1 tablespoon agave syrup

To complete

Fresh raspberries, 2-3 handfuls

Makes a 20-22 cm tart.

First, make the cacao and coconut cream. Melt the cacao butter (it melts at approximately 35° C), pour it into the bowl of a mixer, add the coconut milk, the agave, the lemon juice and lemon zest, and the almond butter. Process until perfectly smooth, transfer into a bowl and refrigerate for at least 1-2 hours.

When ready to make the crust, preheat the oven to 180° C. Stir the flours, salt, cream of tartar and cinnamon together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork. Add the water little by little, to make a good grainy texture. You might not need all the water indicated in the recipe, and that’s ok, as long as the dough holds together. Add the agave and work the dough with your hands. Knead until you have a smooth dough. Transfer the ball of dough in a flour-dusted bowl and cover the bowl with a damp cloth. Set aside for about 30 minutes.

When the dough is ready to be rolled, take it and place it on a lightly floured surface, dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm). Oil your cake pan and sprinkle with a light coating of flour. Arrange the dough in the pan, poke a few holes in the dough with a fork to let the steam escape, and transfer the pan into the oven. Bake for 15-20 minutes until nicely golden (cooking time varies according to the thickness).

To make the raspberry sauce, place all ingredients in the bowl of a mixer, and process until combined. Strain through a fine sieve into a bowl, discard the seeds and skins and refrigerate until ready to use.

Once the tart has cooled completely and the cream is cold and set, you can fill the tart and top with the raspberries and the sauce. Serve immediately.