Raw Pomegranate Cookie Crumble Tarts For the Holidays

As the hectic winter holidays approach, I'm sure we're all scrambling around looking for recipes that will not only satisfy our guests' bellies, but also our dietary needs. From two clean eaters to you all, we understand how hard this can be.

Today we bring you a slightly more complex, yet still manageable, recipe that will blow your company away while still being easy on the wallet and your valuable holiday time! These vegetarian tarts (can easily be made vegan with one substitution) will be your savior this winter season. 

RAW POMEGRANATE COOKIE CRUMBLE TARTS

Yields: 24 bite size tarts

Prep Time: 30 minutes

Freeze Time: 1 hour

MATERIALS

-Food processor 

-Mini cupcake pans

-Mini cupcake cups

-Mixing bowls

INGREDIENTS

For the bottom layer:

-2/3 cup gluten free rolled oats

-1/2 cup cacao nibs

-1/2 cup cacao chips (if you add non-dairy chips, this will make the recipe vegan)

-7 medjool dates

-3 tbs soaked goji berries

-2 tbs coconut oil

-3 tbs agave 

For the tart (filling):

-1 cup of fresh pomegranate seeds 

-4 heaped tbs coyo or any other yogurt substitute 

-splash vanilla extract

-1/4 avocado

-2 sprinkles cinnamon

-2 tbs chia seeds

For the chocolate mousse (to garnish):

-1/4 avocado 

-1 heaped tbs raw cacao powder 

-2 tsp agave

-2 splashes vanilla extract

STEPS

1.) Process oats, then move to a separate mixing bowl. Process cacao nibs, then move to the same bowl. Process cacao chips, then move to the same bowl. Once done, individually they should each resemble this:

2.) Put the contents of the mixing bowl back into the food processor and add coconut oil, agave, dates and goji berries. Process until it forms in a sticky mixture.

3.) In your mini cupcake pan, place 24 of the mini cupcake cups in. Then press the bottom layer dough into the mini cups, making the sides thick and the bottom deep for the filling to sit in. 

4.) Now, place these mini cups in the freezer (uncovered) and allow to sit while you make the filling. 

5.) Clean out the food processor, and for the filling add in the pomegranate seeds (whole seeds), coyo, vanilla extract, avocado, cinnamon and chia seeds. Process until the mixture is well-blended. (Will be watery...do not fret! Once frozen, these little babies will harden up nicely.)

6.) Pour contents of the food processor into a small bowl, cover with plastic wrap and place in the freezer. The bottom layer (cups) should still be freezing. 

7.) Now, for the mousse! As with before, clean out the processor and dry. Now add in the avocado, agave, raw cacao powder and vanilla extract. Process until light and fluffy. 

8.) Move to a small bowl, cover with plastic wrap, and refrigerate. 

9.) After an additional 30 minutes, take out the cups and be sure they are hard enough to hold filling. Unwrap them from their paper and place on a new plate. 

10.) Take out the filling and whip it (by quickly stirring). Place a generous scoop in each cup. (Be sure not to overfill the cups, even to the top...it may cause the cup to break and be an unnecessary mess! Honestly, we couldn't even transfer the mixture to the freezer without it spilling everywhere...)

(Don't be like us!)

11.) Place the filled cups back in the freezer, uncovered, for an hour. 

12.) Finally, take out the frozen cups and garnish with the chocolate mousse! You only need a little on top of each cup for it to fit. Feel free to garnish with the remaining pomegranate seeds and some shredded coconut, which is what we did. It looks like fallen snow, which will surely astound your holiday guests!Serve immediately or keep frozen for the next day.