Vegan Pomegranate And Chocolate Mousse Tart

This morish tart is the perfect healthy dinner party dessert. Pomegranates have anti-inflammatory properties, help lower blood pressure and have also been linked to cancer prevention. The pomegranates and chocolate in this tart mean that it is packed with antioxidants. There is no excuse not to make it for your next big occasion!



100g dessicated coconut

60g rolled oats

30g raw cacao powder

Dash of salt

1 tsp vanilla extract

85g maple syrup

140g pitted dates


40g vegan dark chocolate

190g coconut milk, full fat

80g coconut oil

20g protein powder of your choice

20g raw cacao powder

70g maple syrup

1 tsp vanilla extract

75g pomegranate arills (seeds)



Place coconut, oats, cacao powder, salt into your food processor and pulse briefly until the oats are roughly shredded. Add in the vanilla extract and maple syrup, process briefly. 

Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.

Press crust into the bottom and sides of a bread or cake tin and leave in the freezer to firm, while you prepare the mousse. The crust should be fairly thick.



Bring the coconut milk and coconut oil to a boil in a small pot.
 As soon as it boils, turn heat to low and whisk in the chocolate.

Turn off heat and whisk in the protein powder, cacao powder, syrup, stevia and vanilla then let cool for 10 minutes. 

Once cool, stir in the pomegranate and then pour the chocolate mousse filling evenly over the firm crust.

Top with pomegranate and rose petals and chill in the refrigerator for 2-3 hours until the mousse is firm.


Recipe supplied by Amy Lee Active, for more recipes click here.

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