Start by preheating the oven to 180 Fan / 200 C / 400 F / Gas 6
Put the mixed nuts onto a baking tray and toast in the oven for 20 minutes. While they're cooking, melt the butter - either in the microwave or in a small saucepan - and set aside
Then you can prepare the filling - empty the can of coconut milk (both the liquid and the solids) into a medium saucepan and heat until scalding but not boiling. Tip in all the pieces of chocolate, coconut oil and maple syrup and whisk until the chocolate has melted and you have a smooth mixture. Pour into a bowl and put in the fridge. You can leave the whisk in the mixture as you'll need to keep a regular eye on it and whisk occasionally as it sets!
Remove the nuts from the oven and allow to cool for 10 minutes before tipping into a food processor and pulsing till finely chopped.
Add the coconut oil, ground almonds and oats and enough cold water - adding 1 tblsp at a time - until it starts to come together into a 'dough'. Don't worry, we're not rolling this out so it can be a little bit sticky!
Using either a spray oil or a little bit of extra coconut oil, thoroughly grease a 9 inch fluted, loose bottom tart tin - making sure you get into all the crevices!
Tip the nut mixture into your tin and using your fingers, push out to the edges of the tin and up the sides
Put onto a tray and put into the fridge for around half an hour until starting to set. You can also do this well in advance of adding the filling
Keeping half an eye on the filling, once it starts to thicken - how long it takes depends on how cold your fridge is, you're looking for it to be the sort of consistency of very softly whipped cream - pour into your prepared base and put back in the fridge until completely set
For optional decoration 1 just melt the chocolate in a microwave or over a bain marie, spoon into a paper piping bag and pip lines across the top of the tart. You can also use a plastic sandwich bag and snip the end off or just use a spoon and drizzle the chocolate over the tart
For optional decoration 2 simply melt the white chocolate in the microwave or over a bain marie then pour into a shallow tin or dish that you've put a piece of greaseproof in to cover the bottom. Spread the chocolate out into a thinish even later.
Sprinkle over the goji berries and chia sees (and any extra festive sprinkles you might fancy!) and put the tray in the fridge for 10 minutes until set
To make the shards, just cut or break into pieces and place round the edge of your tart
For optional decoration 3 put the walnuts and maple syrup into a small frying pan and cook over a medium heat until caramelised, tossing everything very frequently. Restrain yourself from eating all of these before they get to the tart and allow to cool before nestling in between the white chocolate shards
And finally *phew* simply adorn your festive tart with some gorgeously red raspberries!
If you can't find vegan chocolate orange, instead add the grated zest of 1-2 medium oranges
If you're making this a day or a few days in advance you can make all the optional decorations as well, but don't add them to the tart until you're ready to serve!
Keep the chocolate shards in a lidded tub in the fridge and keep the walnuts in a lidded tub at room temp
Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-orange-nutty-truffle-tart/