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Raw Cocoa Coconut Pomegranate Tartelette

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.

Raw Cocoa Coconut Pomegranate Tartelette
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.

Raw Cocoa Coconut Pomegranate Tartelette

Raw Cocoa Coconut Pomegranate Tartelette

Elephantastic Vegan
This raw, vegan & gluten-free Cocoa Coconut Pomegranate Tartelette is perfect for sharing with a loved one!
5 from 1 vote
Prep Time 25 mins
Total Time 25 mins
Course Dessert
Cuisine Vegan
Servings 1
Calories 721 kcal

Ingredients
 
 

Ingredients for the crust

  • 1/3 cup raw blanched almonds
  • 3 tablespoons shredded coconut unsweetened
  • 1 teaspoon brown rice syrup
  • 1 teaspoon cocoa powder

Ingredients for the filling

  • 1/2 cup young coconut meat
  • 3 tablespoons shredded coconut unsweetened
  • 1 tablespoon brown rice syrup
  • 2 tablespoons pomegranate seeds

Instructions
 

  • 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

Notes

My tartelette dish is Ø 5"/12,5 cm.

Nutrition

Calories: 721kcalCarbohydrates: 64gProtein: 12gFat: 51gSaturated Fat: 27gSodium: 156mgPotassium: 639mgFiber: 11gSugar: 46gVitamin C: 4.4mgCalcium: 112mgIron: 3.2mg
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Recipe Rating




Natalie @ Feasting on Fruit

Thursday 19th of February 2015

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!

bianca

Thursday 19th of February 2015

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.

Iris

Wednesday 18th of February 2015

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.

bianca

Thursday 19th of February 2015

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 :)