Vegan Chocolate Pomegranate Tart
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • CRUST:
  • ½ cup quinoa flakes or quick oats
  • 1 cup almond meal
  • ½ cup cacao powder
  • 2 TBSP avocado oil (or other neutral oil)
  • 2 TBSP maple syrup
  • FILLING:
  • 1 cup raw cashews (soaked for 3-4 hours or overnight)
  • ½ cup pomegranate juice
  • ⅓ cup maple syrup
  • ⅓ cup cacao butter*
  • ½ cup cacao powder
  • 1 tsp vanilla extract
  • TOPPINGS:
  • pomegranate arils
Method
  1. For the crust, mix all ingredients together in a bowl until they stick together. Press down evenly onto the sides and base of a 20 cm tart tin. Bake in the oven for 10 mins at 180 C. Set aside.
  2. For the filling, meltdown the cacao butter in a saucepan over low heat until it turns liquid. Add the melted cacao butter and all other fillings ingredients into a high-speed blender or food processor and blend until smooth and creamy. Pour over the crust and spread out evenly with a spatula. Sprinkle with pomegranate arils and set in the fridge for 2-3 hours until set. Can also be frozen if desired.
  3. *can sub coconut cream
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-pomegranate-tart/