If you have been following me for a while, you will know that I have been on my “preconception” journey for baby number two for quite some time. We have actually postponed our plans three times over the last few years because our life has been constantly changing and it feels very unsettling. We have just recently postponed plans again after finding out about some upcoming changes to our living arrangements! On the one hand, I am upset about it because I have always dreamed of having a four year age gap between my children, but on the other hand, I am kind of relieved as I do not feel ready and having more time in “preconception” is only going to benefit me when the time does finally come around. Ever since I have been more mindful of preconception I have been trying to figure out ways to eat more pomegranates. Pomegranates are traditionally recognised as a great fertility food for women. They have high antioxidant content which is known to help improve egg quality. They also contain a compound known as apigenin which is thought to act a little like progesterone in the body. I very much dislike peeling pomegranates though, it seems like so much work so I tend to avoid it. I have tried buying the little pomegranate arils so the work is done for me, but I think they taste really off? I’ve also been trying to incorporate pomegranate juice as most of the studies on pomegranates use the extract in the form of juice but I am not really all that good at drinking the juice either! I think the best way is to use it in desserts because I know I will eat it that way and the effort is worth it!
This tart is really high in antioxidants from the cacao and the pomegranates. It has a delicate bitter/sour flavour and is definitely more of an adult dessert. I can’t imagine little kids enjoying this one too much as it’s strong. But it is beautiful and indulgent at the same time. It’s also fairly easy to make and forgiving. Like with all my dessert recipes, you do not need to be precise when making them. They usually work out. If ever I am making a recipe for a more specific purpose I try to get as many ingredients as possible to fit that purpose. I have used avocado oil in this recipe as avocado is considered to be the best fat for fertility, but you can sub any neutral oil you like. If you can’t find cacao butter you can sub coconut cream, the taste and texture will change but it will still be delicious!
The recipe is gluten-free, dairy-free, refined sugar-free.
| Vegan Chocolate Pomegranate Tart | Print |
- CRUST:
- ½ cup quinoa flakes or quick oats
- 1 cup almond meal
- ½ cup cacao powder
- 2 TBSP avocado oil (or other neutral oil)
- 2 TBSP maple syrup
- FILLING:
- 1 cup raw cashews (soaked for 3-4 hours or overnight)
- ½ cup pomegranate juice
- ⅓ cup maple syrup
- ⅓ cup cacao butter*
- ½ cup cacao powder
- 1 tsp vanilla extract
- TOPPINGS:
- pomegranate arils
- For the crust, mix all ingredients together in a bowl until they stick together. Press down evenly onto the sides and base of a 20 cm tart tin. Bake in the oven for 10 mins at 180 C. Set aside.
- For the filling, meltdown the cacao butter in a saucepan over low heat until it turns liquid. Add the melted cacao butter and all other fillings ingredients into a high-speed blender or food processor and blend until smooth and creamy. Pour over the crust and spread out evenly with a spatula. Sprinkle with pomegranate arils and set in the fridge for 2-3 hours until set. Can also be frozen if desired.
- *can sub coconut cream
