This recipe comes the totally awesome Henritta Inman. She is a highly skilled pastry chef - having worked in numerous award-winning restaurants, a cookery teacher (her classes are banging) and a best selling author.  She lives in London and takes private commissions, bespoke orders, holds cookery classes and baking demonstrations and does supper clubs, pop-up afternoon teas and events! - She is one busy lady!

Her first book Clean Cakes, Delicious Patisserie was her first book filled with recipes using whole, natural and nourishing ingredients free from gluten, dairy and refined sugar.

Her second book The Natural Baker is available for pre-order now on Amazon 

You can find out all you need to know on her website 



Dark chocolate ganache and blood orange tart with a pink salt, date and orange caramel and a cacao buckwheat crust with maple, toasted rice and pink salt chocolate chunks, finished with maple, toasted rice and pink salt Doisy&Dam SNAPS

Packed full of textures and flavours from the buckwheat groat, puffed rice and chocolate chunk base; the smooth and slightly sharp blood orange date caramel and the light water ganache topping, with a good hint of pink salt, this tart is deliciously good and simple to make too. Doisy&Dam’s SNAPS make the best crunchy topping and add the perfect finishing touch. Blood oranges and in fact, all citrus, is in season now; they have a beautiful flavour and are great to use in this, but regular oranges will also work.



Cacao buckwheat crust

120g soft dates, pitted

2 tbsp cacao or cocoa powder

A pinch of pink salt/ sea salt flakes

1 tsp vanilla extract, optional

120g almond or hazelnut butter, or your preferred nut butter

100g buckwheat groats

20g puffed rice

80g 70%-80% dark chocolate; I love to use D&D maple, toasted rice and pink salt or any of their 74% bars will work well, roughly chopped into pea-sized pieces


Pink salt maple date caramel

150g soft dates, pitted

Finely grated zest of one blood orange

Juice of two blood oranges, you want to get about 120g

2 tbsp maple syrup

1 few pinches of pink salt/ sea salt flakes/ to your taste


Orange and goji ganache

160g 70%-80% dark chocolate; I love to use D&D goji and orange for this, as it’s flavour really lifts up all these other citrus notes; their maca, vanilla and cacao nibs would also work well.

Finely grated zest of one blood orange

Juice of 1 blood orange

A pinch of pink salt/ sea salt flakes


Start with the base. Grease a 22cm loose-bottomed tart tin with coconut oil and line the base with parchment paper. In a food processor, combine the dates, cacao powder, salt, vanilla extract and nut butter. Add the buckwheat groats, puffed rice and chocolate chunks and process once more to combine. Transfer the mix to the prepared tin and really compact it down well into the tin, the edges and up the sides; you can use your fingertips and/ or the back of a spoon for this. Place the prepared base in the freezer and make the caramel.


Place all the ingredients in a high-speed blender and process until smooth. Remove the base from the freezer and pour over the date caramel. Return to the freezer for one hour or until set.


Finally make the ganache. Break up the chocolate into small pieces. Place the zest in a small saucepan. Juice the orange and weigh the juice into the pan with the zest, then add enough water to make 160g liquid in total. Boil the orange and water mixture with the orange zest and pour straight over the chocolate. Whisk until totally smooth, add the salt and whisk once more. When the caramel has set, pour over the ganache. Place in the fridge to set for one more hour or until ready to serve.


Remove carefully from the tin, decorate with maple, toasted rice and pink salt snaps and cacao nibs, buckwheat groats, blood orange slices and edible flowers if you like, such as pansies.


This will keep very well in the fridge for about five days, or freeze it for at least one month, cutting off slices when you need a delicious chocolate orange and maple, toasted rice and pink salt-SNAP hit!