Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates

Raw Vegan
Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates

Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates

Since hearing someone say that they don’t like raw desserts because they are too coconuty I wanted to take up the challenge of creating a raw dessert that didn’t involve any coconut. It did surprise me how very few of the desserts I have made in the past didn’t use coconut. So challenge accepted. In the process I also came up with an amazing chocolate vegan custard that has the perfect consistency. I’m more excited about this than the whole dessert because I have tried so many vegan custard recipes before and I have always struggled with getting the right consistency. No its not authentic, but it is delicious! I can’t wait to try out the custard with other desserts. I also love the fact that Australian pomegranates are in season! They just taste so so much better than the imported ones; I couldn’t wait to come up with a recipe where I could show case them. I am going to be so sad when pomegranate season is over. I must make the most of it now while I still can. Hope you enjoy this simple recipe.








Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates
Recipe type: Dessert
Hazel & Cacao:
Serves: 3
  • Base:
  • ¾ cup hazelnuts
  • 1 heaped TBSP almond butter
  • 8 dates
  • 2 TBSP cacao powder
  • pinch sea salt
  • Custard Filling:
  • 3 bananas
  • 10 medjool dates - pitted
  • ¼ cup water or almond milk
  • ¼ cup cacao powder
  • ½ tsp vanilla extract
  • Pomegranate seeds to decorate
  1. Begin by processing your hazelnuts in a food processor until they resemble hazelnut meal
  2. Add the rest of your base ingredients and process until mixture becomes sticky
  3. Grease your mini tart tins with a little oil spray and press the mixture evenly on the base and sides of your tins. Set aside.
  4. Add all of your filling ingredients into a high speed blender and blend until smooth and custard like. You may need to add a little more water or almond milk if you find the mixture too think
  5. Pour the custard over your base and decorate with pomegranate seeds.
  6. Remove from tart tins before serving. Makes about 3 tarts, depending on the size of your tins. I used 10cm tins
  7. Can be stored in the fridge or freezer. I store mine in the freezer so it lasts longer. It does firm slightly in the freezer but does not need to thaw before eating. Enjoy!



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