I love pretty colored food. Especially vibrant reds around the Holidays. No, I am not talking about red velvet cake with all of that fake food coloring...I am talking about the naturally beautiful. The pomegranates, beets, and cranberries that provide us with both eye and mouth candy. Which is why I decided that a pomegranate and cranberry tart would be an amazing thing to make. I am craving a lot of fruit lately, so I decided to make the filling strictly fruit in all of its delicious glory.
The filling was juicy and flavorful, with a hint of orange and vanilla along with the red fruits and a bit of apple for volume. I added some chia seeds to thicken it up naturally as well as add healthy oils and protein, and it was all contained in a crunchy chocolate cacao nib crust. I was definitely getting my antioxidants enjoying this tart, which is pretty awesome because you can't beat healthy and delicious desserts!
It was almost too pretty to eat, the pomegranate arils like jewels sitting atop the Christmas red tart, but who am I kidding, I was happy to ruin it by diving in for a piece or two. I served it up with some raw chocolate ice cream I had on hand and it was pure deliciousness! Nice and light but sooo good!
Raw Cranberry Pomegranate Cacao Crusted Tart
Makes one 8 inch tart
1 1/4 cup finely shredded dried coconut
1/2 cups buckwheat groats, sprouted and dehydrated (or additional coconut)
1/3 cup ground flaxseed
1/4 tsp sea salt
1 cup soft medjool dates, pitted (if not soft, soak them until they are and drain them)
1/4 cup raw cacao powder
1/4 cup raw cacao nibs
1 cup dried cranberries, soaked until soft in filtered water and drained
3 cups fresh cranberries
1 sweet apple, chopped
3 Tbsp raw coconut nectar or maple syrup or raw local honey
1 Tbsp pure vanilla extract
juice and zest of one medium orange
1/2 cup chia seeds
1 cup chopped cranberries
2 cups pomegranate arils
For the crust, add all ingredients except cacao nibs in a food processor and process until fine crumbs and starting to hold together when squeezed (if it does not hold together, add more dates). Add the cacao nibs and pulse to combine. Press the mixture into the bottom of a 9 inch removable bottom tart pan, oiled with coconut oil and set aside in the fridge while you make the filling.
To make the filling, combine the dried cranberries, 3 cups fresh cranberries, apple, coconut nectar, vanilla, orange juice, and chia seeds in a high speed blender and blend until smooth. Pour into a bowl, and stir in most of the chopped cranberries and pomegranate arils reserving some for sprinkling over the top of the tart. Pour the fruit mixture over the tart crust and smooth out, then sprinkle the reserved fruit over it. Place in the fridge for a few hours to set up, then serve!