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Vegan Raspberry Chocolate Pomegranate Tart

John Hughes made a lot of films about teenagers. Quite good ones too as I mentioned in my previous post.

And guess what? It’s my birthday, so today I’m serving vegan tart with another of his films, perfect for the occasion – ‘Sixteen Candles’. Ahh, what a perfect film for a birthday. As I mentioned on many occasions here, I had plenty of shitty ones. Plenty… So I can sympathize with the main character, Sam. My birthdays resembled hers over the years. At the end she found a boy who knew how to make it better and special, and so did I. Also, I’m not sixteen anymore so I feel too old to please others and I feel like it’s time to have ‘me’ time all the time and do what I want to do.


It’s a very sweet and funny film, like all made by John Hughes. I am not going to repeat myself here, so let’s just get to the point, by which I mean tart. It’s 3 layers, so it’s quite a fiddle to make it, but there is no baking involved and it’s worth the effort.

Raspberry Chocolate Pomegranate Tart

(adapted from Thrive by Brendan Brazier)

raspberry chocolate pomegranate tart

raspberry chocolate pomegranate tart


1 cup almonds

1 cup pecans

3 tbsp cocoa nibs

3 tbsp dark chocolate chips

2 dates soaked

1 tsp vanilla extract

2 tbs cocoa butter (melted)

3 tbsp maple syrup

pinch of salt

Chocolate ganache:

2 small avocadoes

1/2 cup raw cocoa

2 tbsp almond butter

1/2 cup maple syrup

3/4 cup dark chocolate chips, melted

1 tsp vanilla extract

3 tsp cocoa butter, melted

pinch of sea salt

Raspberry filling:

1 1/2 cup raspberries

1/2 agave syrup

2 tbsp lemon juice

2 tbsp lucuma powder

1 1/2 tbsp cornstarch

1. For the crust, in food processor blend almonds, pecans, chocolate chips and cocoa nibs until finely ground. Add rest of the ingredients, process till it forms dough. Press the dough into a tart form.

2. For the ganache, combine the ingredients in a clean food processor until velvety and smooth. Spread the mixture onto the crust, cool in the fridge for 30 minutes.

3. For the filling, in a pot bring the ingredients into a simmer. Keep stirring on a low heat until the raspberries have dissolved. Leave to cool.

4. When the filling cools down, pour onto the chocolate ganche, smooth it out. Leave in the fridge for at least 30 minutes. Before serving, garnish with pomegranate seeds, fresh raspberries and cocoa nibs.

raspberry chocolate pomegranate tart

raspberry chocolate pomegranate tart

raspberry chocolate pomegranate tart

raspberry chocolate pomegranate tart

raspberry chocolate pomegranate tart

raspberry chocolate pomegranate tart


About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

One response »

  1. Reblogged this on potatofaces and commented:

    It’ this time of year again …


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