This vegan and raw Cocoa Coconut Pomegranate Tartelette is not only easy to make but also amazingly delicious. Perfect for sharing with a loved one.
I love raw desserts, because they are so easy to make, don’t require any baking and are so delicious! This Raw Cocoa Coconut Pomegranate Tartelette has a crust consisting of raw almonds, rice syrup, desiccated coconut & cocoa powder. The filling uses the coconut flesh of one young thai coconut. I think the Tartelette looks great with a topping of Pomegranate Seeds, but feel free to replace them with blueberries, strawberries or any other fruit you can think of.
This raw & vegan dessert is great to share with a loved one :) (I’ve shared it with my boyfriend)
This recipe is adapted from my Heavenly Raw Coconut Tartelette. If you are looking for another Raw & Vegan Tartelette Recipe, I have a Raw Cocoa Coconut Avocado Tartelette on the blog.
- 1/3 cup raw blanched almonds
- 3 tablespoons shredded coconut unsweetened
- 1 teaspoon brown rice syrup
- 1 teaspoon cocoa powder
- 1/2 cup young coconut meat
- 3 tablespoons shredded coconut unsweetened
- 1 tablespoon brown rice syrup
- 2 tablespoons pomegranate seeds
- For making the crust put the blanched almonds, shredded coconut, rice syrup and the cocoa powder in a kitchen processor and blend until the mixture starts to form little clumps.
- Put the crust mixture in the tartelette form and press it down on the bottom and on the sides. It's easier when you use a spoon to flatten it.
- Clean the kitchen processor.
- Spoon out the young coconut flesh. Put the coconut flesh, 1 tablespoon of rice syrup and 1 tablespoon of shredded coconut in the kitchen processor and blend again until it's a smooth cream.
- Add the filling onto the crust and flatten the surface with a spatula.
- Add a few spoonfuls of pomegranate seeds on top and spread evenly.
- Put it in the fridge for about 3-4 hours to thicken up a bit or eat it immediately if you can't wait :D
My tartelette dish is Ø 5"/12,5 cm.
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Hi Bianca,
This looks delicious! Love especially the no-bake aspect of it. Coconut and pomegranate, yum! I’ll definitely be in the “don’t wait for it to sit in the fridge”-group.
Yes! No-Bake Desserts are great. So quick and easy. And I love them especially in summer when one doesn’t want to produce more heat in the apartment with the oven.
Thank you so much for your lovely comment, Iris :)
This is so pretty! And I have a 3/4 full jar of brown rice syrup in my cabinet and nothing to do with it until now :D Pomegranate is a bit too tart for me, but I would love this with some raspberries or cherries on top!
Natalie, Cherries! Yumm! What a good idea :) Brown Rice Syrup is great, it is my sweetener of choice now, because it doesn’t contain fructose. I have a super light fructose intolerance and I’ve read somewhere that fructose is the really bad part about sugar. So I’ve been very happy with Rice Syrup.