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You are here: Home / Recipes / Desserts / Raw Cocoa Coconut Pomegranate Tartelette

Raw Cocoa Coconut Pomegranate Tartelette

Published: Feb 18, 2015 Updated: Jan 23, 2019 · This post may contain affiliate links ·

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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
Print Recipe Pin Recipe
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
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Peanut Butter Chocolate with Dark Chocolate Swirls
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Comments

  1. Iris

    February 18, 2015 at 11:53 pm

    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.

    Reply
    • bianca

      February 19, 2015 at 12:02 pm

      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 :)

      Reply
  2. Natalie @ Feasting on Fruit

    February 19, 2015 at 2:01 am

    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!

    Reply
    • bianca

      February 19, 2015 at 12:05 pm

      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.

      Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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