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Dairy-Free Orange Chocolate Biscoff Tart

Happy Pi day everyone!  As a near hater of cake, I never need an excuse to celebrate the awesomeness that is pi(e).  Sadly, with my new dairy-free status (yawn), I found most pies were off-limits.  I decided I was not ok with that, and that I had to do something about it.  And you get to enjoy the fruits of my pie related pursuits.  (#Pi4All)

You’re welcome.

Did you ever have those wham oranges at Christmas when you were a kid?  Or an adult (ain’t no shame in your game)?  They’re shaped like an orange and if you hit them (wham) on the counter, they segment like an orange and you can enjoy a “slice” of orange flavored chocolate? I loved those things, and could eat a bushel of them if given the chance.  I still love any version of an orange and chocolate combo, and this tart is just like one of those wham oranges.  But, please use a knife instead of just slamming it on the counter.

Biscoff cookies are like a cross between a graham cracker and the tears of a unicorn.  They’re available on Amazon, Costco often carries them, and oddly enough I hear Wal-Mart. If you’re unable to find them, use graham crackers and 1/2 tsp cinnamon.


Dairy-Free Orange Chocolate Biscoff Tart

14 Biscoff cookies
3 tblsp coconut oil, melted

1.5 cups unsalted cashews
3/4 cup almond milk
1/4 cup of fresh orange juice
3 tblsp grated orange zest
1 tsp pure vanilla extract
1/3 cup evaporated cane juice (or plain sugar)
5 dates, pitted

3/4 cup dark or semi-sweet chocolate chips
1/4 cup coconut oil, melted

  1. Soak cashews in water overnight, or at least for four hours.
  2. Drain cashews, and place in a high-powered blender (like Vitamix)
  3. Preheat the oven to 350 degrees.  In a food processor, pulse Biscoff cookies until they’re a fine dust.  Drizzle in the coconut oil and process until it forms a gloopy paste.  Gloopy is a thing.  Press in to a pie or tart pan, and bake for 11 minutes.  Set aside to cool.
  4. In a small saucepan, heat the almond milk, dates, sugar, vanilla extract, orange juice and orange zest.  Heat on medium until the sugar is dissolved.
  5. Pour the almond milk concoction in the blender, and blend until completely smooth. You may need to scrape down the sides a few times to make sure everything is incorporated.  Place in the fridge for 30 minutes.
  6. In a microwave-proof bowl, heat the chocolate chips and coconut oil for 45 seconds.  Stir, and then heat an additional 40 seconds.  Stir again.  Pour the chocolate over the cooled crust in the pie/tart pan, making sure the chocolate covers the entire bottom of the crust.  Place in the freezer for 20 minutes.
  7. Remove the pan from the freezer, and pour the orange cream on top.  Place it back in the freezer for at least three hours. Let sit at room temperature for a few minutes before cutting.

I made this for family dinner, and my brother-in-law who is always a bit leery of my alternative dessert options, took a bite of this and said “wow, this is actually good.  Really good”.  I told him I was going to make the title of this post “even my brother-in-law liked this tart”.

You don’t have to be avoiding dairy to enjoy this tart.  You just have to have taste buds that aren’t broken.  Tell the taste buds to be prepared, because this tart is going to wow the crap out of them.


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2 comments on “Dairy-Free Orange Chocolate Biscoff Tart”

  1. This also looks amazing!

    As a guess, what was the volume of the crumbled biscoff things? We would need to use gluten free graham crackers and they are not the same size as regular.