Ingredients
Equipment
Method
Step-by-Step Instructions
- In a food processor, blend together sunflower seeds, pumpkin seeds, dates, cacao, cinnamon, and orange zest until a dough forms, about 1-2 minutes.
- Press the mixture into six 10 cm tart tins evenly, ensuring it's about 1/4 inch thick for a sturdy shell.
- In a mixing bowl, whisk together vegan creme fraiche, cacao, and rapadura sugar until silky and smooth, about 3-4 minutes.
- Fold in the orange zest to the ganache mixture until well combined.
- Pour the ganache into each tart shell, smoothing the surface with a spatula.
- Place the filled tarts in the refrigerator to chill for at least 3 hours.
- Optionally, dust with edible gold for decoration or leave plain.
Nutrition
Notes
Ensure dates are soft; soak if needed. Adjust ganache texture with more sugar or creme fraiche. Chill time is essential for proper setting.