Easy Chocolate Orange Tart

This no bake Chocolate Orange Tart is the perfect dish to impress at events and parties, or... just to enjoy at home as an indulgent treat! Recipe by Merilin at Almost Zero Waste.

Image of chocolate orange tart on kitchen counter with protein in the background


130g dates
135g whole oats
5 tbsp freshly squeezed orange juice
2 tbsp coconut oil, melted
A pinch of salt
250g Orange Juice
120g Chocolate Orange Protein Powder
50g Peanut Butter 
100g Melted Chocolate
20g Cocoa Powder
50g Date Syrup
6g (1 tbsp) Melted Coconut Oil 

1/2 cup Cashews (70g)
2 tbsp (30g) Date Syrup
4 (22g) tbsp Melted Coconut Oil
50ml Coconut Cream, the top part from a can
50ml Water + 1 tbsp Tapioca*
1 tbsp Lemon Juice 
1/2 teaspoon Tamari
Optional: 3 teaspoon strawberry powder (to get pink color)
How to Make


For the crust
Soak the dates for a few hours (or “quick-soak” in boiling water for 5 minutes).

In a blender, add whole oats and blend until you get a flour-like consistency. Then, add the dates and the rest of the ingredients and mix until everything is well combined.

Use a 19cm/7,5inch cake tin with removing walls and put parchment paper on the bottom. Transfer the mixture and spread evenly. Put in the freezer to rest.


For the cream
Melt a bar of chocolate on low heat. Be careful not to burn the chocolate. Add freshly squeezed orange juice, protein powder, peanut butter, and melted coconut oil and mix in a blender.

Then, add the melted chocolate, date syrup, cocoa powder, and mix again. Once everything is well combined, pour over the crust, and return to the freezer.


Decoration (Optional)
This step isn’t necessary, but if you want to make pretty decoration cream, you can do it by soaking cashew in water for a few hours, overnight, or “quick-soak” in boiling water.

Transfer to a blender with date syrup (or agave), coconut oil, coconut cream, lemon juice, and if you wish, ½ teaspoon of tamari. Blend until you get a smooth cream. In a small pan, add 50 ml orange juice (OR water if you don’t have it), add 1 tbsp (12g) tapioca, and mix. Then on low heat, mix until you get a gooey, thick texture. Move to the blender and mix.

If you want to get pink color, add strawberry powder or dried strawberries/raspberries. Move to a silicone piping bag, and decorate the cake.



Nutritional Information per Serving
(without frosting)

Kcal: 191
Fat: 6.4g
Carbs: 24.4g
Protein: 8.8g


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Like this recipe? Try our Chocolate & Coconut Torte!

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