Chocolate and Macedonian Tahini Tart

The fasting period seals the most delicious recipes for desserts with super foods like the Macedonian Tahini.

Today I create a dough with orange juice, almonds and coconut sugar and I fill it with a chocolate filling that is smelling tahini and orange. You will not need to use a mixer to create the dough, you just have to use a blender! For the filling, you simply melt the chocolate and the coconut cream, you stir with the Macedonian Tahini and the orange zest and you create a super delicious dessert.

Tip: I bake it in a tart tin but if you do not have one you can bake it in any baking pan, circular or rectangular.

Watch the video here:


For the dough
  • 80 ml orange juice
  • 100 ml olive oil
  • 90 g coconut sugar
  • 40 g almonds
  • 300 g all purpose flour
  • 1 teaspoon baking powder
For the filling
  • 100 g couverture chocolate
  • 150 g coconut cream
  • 100 g tahini
  • Zest of 1 orange


For the dough
  • Blend the almonds and the coconut sugar in a blender until they have turned to coarse powder.
  • Then add to a large bowl the flour with the baking powder and the almond-coconut sugar mixture.
  • Stir properly with an egg whisk.
  • Then add the olive oil and the orange and fold properly with a spatula.
  • Stir until the dough has turned smooth.
  • Place the dough in between two sheets of parchment paper and flatten it with a rolling pin.
  • Prepare a tart tin by greasing it with olive oil by the aid of a brush and then lightly flouring it.
  • Put the dough inside the tart tin and cover it with a sheet of parchment paper.
  • Fill it with “weights” like chickpeas to prevent the dough from puffing up.
  • Bake to properly preheated oven at 180°C for 20 minutes.
  • Then remove the sheet of parchment paper and the “weights” and bake for 15 minutes more.
For the filling
  • Add the coconut cream to a small pan and warm it without bringing it to a boil.
  • Add the chocolate to a bowl. Use chocolate pearls or the usual couverture that you have cut into small pieces.
  • Pour the hot coconut cream in top of the chocolate and let it set for one minute.
  • Stir with a spatula.
  • Add the Macedonian Tahini and then the orange zest.
  • Stir properly and pour it on top of the tart crust.
  • Allow 3 hours to set and then cut into pieces.
  • Preserve for up to 3 days (not in fridge).

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