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Chocolate Pomegranate Tart (vegan And Gluten Free)
vegan #glutenfree #coconutmilk
Prep Time: 00:30
Cook Time: 02:20
2/3 cup of unsweetened coconut flakes
2 cups of almond flour
1 cup of coconut flour
1/3 cup of melted coconut oil
1/3 cup of maple syrup
a pinch of sea salt
chocolate ganache layer:
20 ounces of thinly shaved or cut dark chocolate (the darker the better)
2 cups of canned coconut milk (get the good stuff that is super thick, i use western family organic coconut milk)
2/3 cup of chopped dark chocolate
1 tablespoon of coconut oil
1 pomegranate, seeds removed
thick cut toasted coconut
whipped coconut cream (you can buy it in a can or make it yourself)
1Preheat oven to 350F. In a large bowl combine all the dry ingredients for the crust. Pour the liquid ingredients on top, with a pastry blender or your hands, combine the ingredients until they are moist and looks like coarse meal.
2Press the dough into a tart pan, one that the bottom can be pushed out. Using your fingers press the dough into every corner, use a cup to flatten the bottom and press the dough into the pan. Place in the oven and bake for 14 minutes, or until golden brown on the edges and in the center. You want it to be firm but not dry. Remove from the oven and cool completely.
3In a large bowl add the dark chocolate for the ganache. In a microwave safe bowl, heat the coconut milk in to microwave until scalding hot, takes my microwave about 4 minutes. Pour the hot coconut milk over the dark chocolate and let sit for 5 minutes. Slowly and gently with a spatula, mix the melted chocolate into the milk in a circular motion. Pour into the cooled tart crust. Place in the refrigerator for 2 hours to set up and chill.
4For the chocolate topping, add the dark chocolate and coconut oil to a microwave safe bowl. Cook for 30 second intervals in the microwave until the chocolate is starting to melt. Do not melt it all the way, you want it to have some unmelted chunks. Using the residual heat to finish melting the chocolate. Cool for 5 minutes, the pour on top of the tart, spread out over the tart. Allow to cool on the countertop for 20 minutes until it has hardened.
5Gently remove the tart from the pan, you might have to take a tooth pick and gently release the edges from the pan.
6Top with the whipped coconut milk, coconut chunks and pomegranates. With a hot knife (run under hot hot water for a minute and wipe the water off) slice the tart into 10 to 12 slices. You can top with more of the toppings before eating.
7You can store the leftovers in an airtight container in the fridge for up to a week.
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