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:
Ingredients
For the dough-
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- 80 ml orange juice ,
- 100 ml olive oil ,
- 90 g coconut sugar ,
- 40 g almonds ,
- 300 g all purpose flour ,
- 1 teaspoon baking powder
-
,
- 100 g couverture chocolate ,
- 150 g coconut cream ,
- 100 g tahini ,
- Zest of 1 orange
Instructions
For the dough-
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- 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.
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- 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).
