Chocolate and orange, a match made in heaven.  There are some food pairings that are simply memorable, and this duo is an icon. These no-bake tarts are bursting with bright citrusy orange and deep chocolate flavor, a divine combination of holiday flavors that will have everyone clamoring for more. 

Dressed to impress, these little beauties are also dairy-free, vegan, and gluten-free!  They are the perfect dessert to delight your guests this holiday season.

Serve each tart on its own or sliced up with a dollop of vanilla coconut whipped cream and cups of coffee!

No Bake Chocolate Orange Harvest Tarts

Ingredients:

•  Hail Merry Chocolate Almond Butter Tarts
• 3 organic oranges
• 2 cups filtered water
• 1 cup maple sugar
• 1 tsp pure vanilla extract
• *Maple vanilla coconut whipped cream for topping (optional)
• Cacao nibs & cocoa powder for topping

 
Instructions:

1. Start by thoroughly washing the oranges and cut the tops and the bottoms off of each orange.
2. Slice the oranges into about ⅛ inch thin slices, removing any seeds. You can also use a mandolin.
3. Add the water to a large stockpot with the thinly sliced oranges. Bring the water to a boil and then reduce heat to a simmer and cover.
4. Allow to simmer for 1.5 hours, stirring the pot every 30 minutes.
5. Next, add the maple sugar and vanilla and increase the temperature to return to a boil. Cook for another 10 minutes to cook down or until the marmalade begins to thicken a bit.
6. Add the orange marmalade to glass jars and set in the fridge for at least 3 hours before serving.
7. Once chilled, spoon the orange marmalade on top of the Chocolate Almond Butter Tarts.
8. Top with a dollop of dairy-free whipped cream and a sprinkle of cacao nibs and cocoa powder for that Chef’s Kiss!

Maple Vanilla Coconut Whipped Cream (Dairy-Free)

Ingredients:

• 1 can of full-fat coconut milk (chilled overnight)
• 2 Tbsp. maple sugar
• ½ tsp. Pure vanilla extract 

Directions:

1. Chill the canned coconut in the fridge overnight.
2. When chilled, scoop the coconut cream into a mixing bowl, reserving the coconut water liquid for other recipes or smoothies.
3. Add the maple sugar and vanilla, and using a hand-held mixer, whip the coconut cream and vanilla until a whipped cream-like consistency is reached.
4. Chill in the fridge until ready to use.

If you make this recipe be sure to share with us by tagging @hailmerrysnacks and using the hashtag #thanksLIVING!