Dark Chocolate Orange Tarts


Inspiration: Quirky family tradition; themed tea parties. This decadent dessert was the perfect end to Moroccan night at the Marcuzzi house. 

Cook to: Black Water, Timbre Timbre

For: 8


1 cup almonds

1 cup dates

1/2 cup cacao powder

1/2 t vanilla extract

Sprinkle of sea salt

2 cups raw cashews, soaked overnight

3/4 cup fresh orange juice

3 T orange zest

1/4 cup coconut oil, warmed on stove

1/4 cup agave syrup

1/4 cup cacao powder

Sprinkle of sea salt


In blender or food processor, pulse almonds until fine. Transfer to mixing bowl.

Add dates to blender or food processor and pulse. Add to mixing bowl with cacao powder, vanilla and sea salt. 

Knead with hands, until well incorporated and cookie dough consistency. 

Line muffin tin with foils. Scoop around one tablespoon of crust into each foil. Press down with your fingers to line the bottom and sides of each foil, making a a hollow cup. Place in freezer. 

Rinse cashews. Blend with remaining ingredients until smooth and creamy.  

Remove muffin tin from freezer and pour filling into each cup.

Cut tiny, adorable orange wedges, to garnish each tart. Freeze around 2 hours. Thaw 15 minutes before serving. 

Julia Marcuzzi