Chocolate and orange make a wonderful combination…who doesn’t love a Terry’s? This delicious dessert offers a densely flavoured chocolate mousse topping with a citrus zing, supported by a crunchy base of nuts and buckwheat groats, sweetened only with dates. Perfect for a dinner party as it can be made in advance and healthy too!
30g unperfumed coconut oil, melted
4 pitted medjool dates
10ml orange juice, freshly squeezed
zest of 1 orange
100g activated dry buckwheat groats
75g pecan nuts
75g macadamia nuts
1/2 tsp vanilla powder
pinch of sea salt
300g 70% dairy free dark chocolate (I use Lindt)
2 tbsp unperfumed coconut oil
2 cans organic chickpeas, liquid only (aquafaba)
1/4 tsp cream of tartar
zest of 2 oranges
10ml orange juice, freshly squeezed or a few drops of food grade orange oil
extra chocolate for garnish
Equipment: food processor, 8″ cake or pie tin with removable base, hand or electric whisk
- Preheat the oven to 180°C.
- Add all of the ingredients for the base into a food processor and blend for about 30 seconds until throughly mixed.
- Pour into the pie mould and press down firmly until the bottom is covered evenly.
- Bake for 10 minutes and set aside to cool.
- Meanwhile, break up the dark chocolate into small pieces and place into a small bowl with the coconut oil. Sit the bowl over a pan of barely simmering water and melt, stirring occasionally. Do not let the steam from the pan condense into the bowl otherwise your chocolate will seize.
- Once there are no solid pieces of chocolate remaining, remove the bowl from over the pan and set down to cool.
- Drain and reserve the liquid from the chickpeas and pour into a large bowl.
- Add the cream of tartar.
- Using an electric whisk, beat the chickpea liquid until it triples in volume and resembles stiff egg whites. This can take up to 10 minutes.
- Add one third of the beaten aquafaba to the chocolate bowl and stir in thoroughly.
- Now add in the rest of the aquafaba but this time taking care not to knock out all of the air. Fold through gently using a metal spoon until combined well.
- Add the orange zest and juice and stir through carefully to distribute evenly.
- Pour over the cooled base and place in the freezer.
- About an hour before serving, remove from the freezer and lift out of the pie tin and place on a serving plate to come to room temperature.
- Grate a little dark chocolate over the top before serving.
Notes: Delicious served with slices of fresh orange or blood orange and a dollop of coconut yoghurt.
Allergens: Nuts (pecans, macadamia).