Vegan Chocolate Tart With Pomegranate
A deep tender chocolate flavour in deliciosly buttery bed
Course Dessert
Cuisine Healthy, Vegan
Prep Time 30 minutes
Cook Time 15 minutes
Servings 6 servings
INGREDIENTS
For the base
- 60 gr. Buckwheat flour
- 25 gr. Tapioca flour
- 2 TBSP Coconut butter
- 3 TBSP Coconut cream
- Salt pinch of
- 1 TBSP Coconut sugar
- 1 tsp Vanilla powder
For the filling
- 150 gr. Raw dark chocolate
- 120 gr. vegan single cream
- 1 tsp Oil of choice
- Pomegranate seeds from 1/2 a fruit
INSTRUCTIONS
For the base
- Pre heat the oven to 160°c and prepare a 7″ pie dish
- In a bowl mix all the dry ingredients
- Add the coconut butter and cream (room temp) and mix until well incorporated
- Form the buttery soft dough and spread it in a pie dish using your hands (you can use a glass to help form a nice even base
- Prick the base with a fork in a few places so you don’t get trapped air and a puffy bottom
- Bake for about 15 min or until you see slightly golden edges on the top
For the filling
- In a saucepan on a low heat pour in the vegan single cream, add the oil and heat it up.
- Take it off the heat. Add the finely chopped chocolate and stir well until its fully melted in.
- Transfer into the already baked pie base. Sprinkle pomegranate seeds on the top. Leave to cool for 30 minutes in the fridge.
