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Raw Cocoa Coconut Pomegranate Tartelette

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

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: 721kcal | Carbohydrates: 64g | Protein: 12g | Fat: 51g | Saturated Fat: 27g | Sodium: 156mg | Potassium: 639mg | Fiber: 11g | Sugar: 46g | Vitamin C: 4.4mg | Calcium: 112mg | Iron: 3.2mg