Base:
2/3 cup lupin kibble
1 1/3 cup shredded coconut
2 tbsp lupin flour
2 tbsp raw cacao
60g coconut oil
90g rice malt syrup
- Preheat oven to 180 degrees.
- Combine dry ingredients in a bowl.
- Melt coconut oil and rice malt syrup and add to dry ingredients. Mix well.
- Press mixture into a tart tin (no need to grease).
- Cook for 15 minutes. If it is not fully cooked, the base will not set properly and it will be difficult to cut properly.
- Remove from oven. Using the back of a spoon, press the mixture in the tin and up the sides. Allow to cool.
Filling:
400ml coconut cream
1 tsp vanilla extract
Rind of one orange
100g coconut oil, just melted
30g raw cacao
40g rice malt syrup (increase this if you would like it sweeter)
- Combine coconut cream, vanilla and rind in a saucepan. Put on low heat and bring to a simmer.
- Allow the orange rind to steep for a further 10 minutes.
- Meanwhile combine the melted coconut oil, raw cacao and rice malt syrup. This actually makes raw chocolate!
- Strain the coconut mixture into a bowl and reserve 1-2 tbsp of the mixture.
- Slowly pour the raw chocolate mixture into the coconut mixture, while whisking.
- Pour mixture into cooled base.
- Refrigerate for two hours before decorating.
Tips:
- The base must be well-cooked to ensure that it will be firm (this allows it to cut easily).
- Once the base comes out of the oven, you will probably need to reshape it. Do this while it is hot with the back of a spoon.
- Do not overheat the coconut oil, this can cause the fats to separate.