Sumo Citrus Chocolate Ganache Tarts
Sumo Citrus has to be my favorite season. Like, my love for them runs DEEP.. Nothing brings me joy quite like walking into a grocery store and seeing the massive Sumo display. It’s the little things, you know?
I don’t know if it’s because they aren’t a pain-in-the-butt to peel, or because they’re just huge and juicy, but they are, in my opinion, the superior citrus for sure! And, they are a dream to incorporate into my treats! I love dipped slices of them in chocolate and popping them in the fridge for a little sweet treat AND incorporating them into fun recipes like these tarts!
They’re super quick, they come together very easily, and they just feel fancy - they are so decadent! And I think even the citrus/chocolate combo skeptics will enjoy these!
Note: If you can’t find or don’t want to use Sumo citrus, any orange would work!
Sumo Citrus Chocolate Ganache Tarts
Ingredients
- 1 cup almonds
- 1 cup dates
- 1/4 cup maple syrup
- Zest & juice of 1/2 Sumo Citrus
- Pinch of sea salt
- 2 cups chocolate, chopped
- 1 can full fat canned coconut milk
- Juice from 1/2 Sumo Citrus
- Pinch of sea salt
- 1 tsp orange extract (or vanilla)
- 1/4 cup cashew butter
- 1/2 Sumo Citrus, sliced
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
- Mix together the maple syrup and cinnamon for the candied sumo slices. Slice the Sumo Citrus thinly, drizzle with the maple cinnamon mixture, and bake on 325F until candied & golden. Let cool.
- Combine all of the base ingredients in a food processor until a sticky double forms. Taste and adjust the sweetness as needed, adding a tbsp more of maple syrup at a time, until it tastes good to you!
- Divide the dough amongst three greased ramekins or alternatively, a lined cupcake tin.
- Combine all filling ingredients in a small sauce pan over medium heat, whisking until everything is smooth and thick. Divide amongst the crusts.
- Place in the freezer until set. Then, top with Coco whip and candied Sumo Citrus slices.