Rich and chocolatey, sweet and fruity, and with a crunchy wholesome base. This tart is extremely satisfying, filling and very nutrient dense, full of antioxidants, protein and fibre. If you like sweet ripe apricots and you like chocolate, you can’t go wrong with this healthy apricot tart.
This apricot and chocolate tart is surprisingly sweet with very little natural coconut sugar added (only 4 tbsp. for the whole tart to serve 12!) The rest of the sweetness comes naturally from the apricots, which when cooked in the oven have a soft delicate texture. The beta carotene antioxidants in apricots that give them their bright orange appearance are great for skin health and general anti-ageing, so you will feel good eating this tart knowing that you are only putting goodness into your body. The oats in the base also contain a special type of fibre called beta glucans which do wonders for your immune system. With plenty of eggs, almonds and chia seeds added, this tart provides a good source of protein and healthy fats, so consider this tart a healthy balanced meal. You don’t have to add extra calories by having dessert on top of your dinner, you can have it instead!
Ingredients (serves 12):
- 170g oats
- 25g (3 tbsp.) cacao
- 25g (2 tbsp.) chia seeds
- 80g coconut oil
- 25g (2 tbsp.) coconut sugar
- 100ml warm water (warm water is best to prevent the coconut oil from solidifying when you are mixing ingredients)
- 4 eggs at room temperature
- 25g coconut sugar
- 140g almond flour (100% ground almonds)
- 25 dried apricots (140g)
- 6 fresh apricots at room temperature
- 50g cocoa powder
- 140g coconut oil
1. Preheat the oven to 160 deg C, and grease a circular tart tray / glass dish with 1 tsp. coconut oil. I recommend using this temperature, as almonds are not heat stable above 180 deg C, so the healthy omega-3 and omega-6 fats can be ruined if heated too high.
2. Melt the coconut oil in a pan on a medium heat. Coconut oil is heat stable and also full of powerful immune-boosting fatty acids such as lauric acid.
3. While the coconut oil is melting, blend the oats in a food processor until you have a finer almost flour like consistency (it is ok to have a few larger pieces of oats)
4.Take the coconut off the heat as soon as it has melted to a liquid, and set aside.
5. Grind the chia seeds in a coffee / spice grinder.
6. Add the ground chia seeds, cacao powder and coconut sugar to the oats in the food processor and blend well.
7. In the food processor with the mixed dry ingredients, add the melted coconut oil, and warm water and blend until you have a thick dough like consistency.
8. Spread the mixture around the bottom and sides of the greased baking tray using the back of a metal spoon. Try to ensure the base is evenly spread.
9. Now to make the filling…. melt the coconut oil in a pan on a medium heat.
10. While the coconut oil is melting, in a bowl, mix together the almond flour, cocoa powder and coconut sugar.
11. Blend the eggs, dried apricots, 4 of the fresh apricots and melted coconut oil in the food processor. When you have a smooth consistency, then add the dry ingredient mix and blend.
12. Add the wet mixture into the tray over the pressed oat base, and decorate the top with 2 sliced apricots.
13. Bake in the oven for 55 minutes at 150 deg C. When cooked, you can serve immediately for a soft warm tart, or leave to cool for at least an hour for a crunchy firm tart.
If you are hosting a dinner party, this is the perfect after dinner treat to spoil your guests with. A thin slice is enough as it is so rich. It also goes well after a small goats cheese and fig salad for lunch!