Chocolate Lavender Tart

This tart was another brainchild created out of my bordem in taking bliss balls to every oil workshop I host!I wanted to up my game, and by all reports, I did just that!  As with the majority of the recipes I create, this has minimal ingredients and is super adaptable!

I HATE having the desire to recreate something I see online, then find it contains obscure or ridiculously pricey ingredients. Ultimate frustration.This dessert tart can take on any flavor you choose! I choose Lavender, but peppermint, wild orange or green mandarin would also be amazing!  

This is best eaten right out of the freezer or fridge. Don't leave it out on the bench for too long before eating it, as it will become soft and taste more like a mousse than a tart!  

Enjoy this one guys, and as always, I'd love for you to leave a comment and tag me on social media if you make it so I can share your creations.  

An awesome crowd-pleasing chocolate extravaganza, this recipe is completely gluten, refined sugar and dairy-free.

Crust

• 1 cup almond flour

• 1/2 cup desiccated coconut

• 2 Tbsp cacao powder

• 12 large medjool dates (or 3/4 cup normal dates, soaked for 10 minutes in boiling water)

• 1/8 tsp salt

Filling

• 200 grams coconut cream

• 100 grams dark chocolate

• 1 Tbsp rice malt syrup

• 2 drops doTERRA Lavender Essentail Oil

Directions:

1. Line a loaf tin with baking paper (so you can pull out your tart).

2. In a food processor, place dates, almond flour, coconut, cacao powder & salt. Blend until well combined and you can press the mixture together with your fingers. If too dry, add a tablespoon of the water you soaked the dates with.

3. Press the tart crust into the load pan and use your fingers to shape. Press the mixture up the sides about 3cm all around. Transfer this into the fridge while you make the tart filling.

4. In a small saucepan, heat the coconut cream, add the chocolate and rice malt syrup and stir until chocolate has melted completely, stirring continuously. Take off the heat to cool for 3-4 minutes.

5. Add 2 drops of doTERRA Lavender Essential Oil (or Peppermint, Wild Orange or Green Mandarin).

6. Pour chocolate filling into the cooled tart crust and then place in the freezer for at least 2 hours until the filling has set. Remove the slice the tart, sprinkle with extra coconut, cacao nibs or rose petals to decorate. Serve immediately.

Keep the tart in the fridge if not being eaten. This tart also freezes really well and will last 3 months in the freezer.