raw chocolate and mandarin tart

There are times when you want to seriously impress your dinner party guests.  Don't let a SIBO diet stop you!  Our raw chocolate and mandarin tart recipe is seriously amazing.  It is rich, decadent and will amaze your guests that there's no cream or refined sugars in this show-stopping dessert.

We love that there's no cooking in this recipe.  It is completely raw.  This also means you get all of the goodness from the raw cacao powder and honey, as they don't get affected by the heat.  We love to change the fruit we use depending on the seasons.  We use mandarins in winter, pomegranates in spring, berries in summer and grapefruit slices in autumn.

If you can't tolerate butter or honey, replace them with a fat and sweetener that you can eat.  You might like to substitute the butter with coconut oil or the honey with glucose or natural stevia.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic produce featured in this recipe.  Click here to find out more about how they could deliver beautiful organic produce to your door.

raw chocolate and mandarin tart recipe

Serves 16

Classification: Remove and Restore phase, gluten-free, vegetarian

Rebecca Coomes the healthy gut Chocolate and mandarin tart recipe

 

Ingredients

Base

1 cup macadamia nuts

50g butter

2 tbs raw cacao powder

½ tsp stevia

Coconut oil for greasing

Filling

1 avocado

1 cup coconut milk

¼ cup raw cacao powder

½ cup honey

1 tsp vanilla powder

Topping

½ cup coconut oil, melted

2/3 cup raw cacao powder

4 tbs coconut milk

½ - 1 tsp stevia

3 mandarins, divided into individual segments, seeds removed

 

Method

Lightly grease a large fluted loose base pie dish with coconut oil.

Place the ingredients for the base in a food processor and blitz until well combined. Transfer into the pie dish, then using your hands, flatten out to cover the base and sides. Refrigerate until firm.

Meanwhile, make the filling. Place all of the ingredients for the filling in a food processor or blender and blitz until very smooth and creamy. Pour into the set base and return to the fridge.

Once the filling has firmed, make the topping. Mix the melted coconut oil with the cacao powder, coconut milk and stevia. Stir to combine and remove any lumps. Pour over the filling and refrigerate until set.

Remove from the fridge 10 minutes before serving and decorate with mandarin segments. Cut with a very sharp knife. This dessert is very rich and decadent so only thin slices are required.

 

What will you be serving as dessert this Christmas?

We love seeing your creations in the kitchen. Don't forget to tag us with #CookingForSIBO or #TheHealthyGut so we can find your photos and videos. And we always love to hear what you think of our recipes.  If you enjoyed our raw chocolate and mandarin recipe, let us know in the comments below.

Want more SIBO Holiday recipes like this?

SIBO Holiday Cookbook Ipad Cover

Don’t feel deprived this holiday season!  The SIBO Holiday eCookbook is bursting with SIBO-friendly appetisers, sides, desserts and sweet treats.  All recipes are based on the SIBO Bi-Phasic Diet by Dr. Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free.  There are dairy-free, grain-free, sugar-free, and low FODMAP options available. Recipes list AU and US measurements, temperatures and ingredient names.

Order your copy today to have it emailed to you immediately.

1 thought on “raw chocolate and mandarin tart”

  1. Yummy flavor but the filling was very thin, like a thin pudding. Any idea why? I will try again but am wondering what modifications I need to make.

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