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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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