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Daily Dish: Chocolate Canache Tart with Spice and Oranges

Servings: 12-16
Ingredients:

Macadamia Crust
1 cup Dessicated coconut – ground
1 cup Macadamia nuts – ground
½ tsp Sea Salt
½ cup Raw Honey
1 tbsp Virgin cold pressed coconut oil

Chocolate Canache
2 cups Organic cocoa powder or\
Raw cacao powder
½ cup Raw carob powder
1 cup Raw cashews – soaked for 2 hours
1 cup Macadamia Nuts
1 tsp Chinese five spice powder
1 tsp Ground Cinnamon
½ cup Virgin cold pressed coconut oil
½ cup Muscovado or maple sugar
½ cup Raw honey
2 cups Dates – soaked overnight in Purified water
1 tsp Sea Salt
½ inch Fresh vanilla bean – or finely chopped
1 tbsp Organic vanilla extract 
1 cup Purified Water

Method:
1. For the crust – process the macadamia and the dessicated coconut in a food processor until finely ground. Mix the ground nuts with honey, salt and coconut oil until very thoroughly combined. Line a p inch tart pan with removable bottom with cling wrap. Press the crust dough evenly into pan. Chill for one hour.
2. For the canache – blend the spices, dates, coconut oil, vanilla, muscovado, honey with water until smooth.
3. Add the nuts, cacao and carob and blend until smooth.
4. Fill the canache in the pie pan, cover with cling wrap and chill in the freezer until firm. Garnish with oranges, walnuts and pecans.