Pomegranate & Chocolate Mousse Tart

Serves: 10

Ingredients

Crust

• 1½ cup Dessicated Coconut (100g) 

• ½ cup Rolled Oats (40g) 

• ⅓ cup Raw Cacao Powder (30g) 

• Dash Salt

• 1 tsp Vanilla Extract

• 1/4 cup Maple Syrup (85g)

• 1 cup Pitted Dates, chopped (140g) (I use Deglet which is less sweet than Medjool, adjust sweetness to taste accordingly)




Mousse

• 1/4 cup Vegan Dark Chocolate, chopped (40g)

• ¾ cup Coconut Milk, full fat (190g)

• ½ cup Coconut Oil (80g)

• 1/4 cup Protein Powder of choice (I use PranaON Vanilla) (20g) 

• 1/4 cup Raw Cacao Powder (20g)

• 3 heaped tbsp Granulated Sweetener (Natvia Icing Mix)(30g) or 4x serving of Pure Stevia Extract

• ⅓ cup Maple Syrup (70g)

• 1 tsp Vanilla Extract

• 1 punnet of Pomegranate arils (75g)


Method

1. Put 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.
2. Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
3. 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.
4. Filling: Bring the coconut milk and coconut oil to a boil in a small pot.
5. As soon as it boils, turn heat to low and whisk in the chocolate.
6. Turn off heat and whisk in the protein powder, cacao powder, syrup, stevia and vanilla then let cool for 10 minutes.
7. Once cool, stir in the pomegranate and then pour the chocolate mousse filling evenly over the firm crust.
8. Top with pomegranate and rose petals and chill in the refrigerator for 2-3 hours until the mousse is firm.
9. Put 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. 

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

11. 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.

12. Filling: Bring the coconut milk and coconut oil to a boil in a small pot.

13. As soon as it boils, turn heat to low and whisk in the chocolate.

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

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

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


Tip

No pomegranate? Try using other antioxidant-rich berries such as blueberries and raspberries!