Indulgent Chocolate and Pomegranate Tart by Luda MacDonald from KEYK

THIS healthy remake is our most popular recipe to date, using only natural ingredients this treat is completely raw, suitable for vegans, has no refined sugar, dairy, soya, gluten, wheat or nasties. It’s full of natural protein and very nourishing.

My mission as a founder of KEYK is to make delicious desserts that are indulgent as well as being good for your health. I concentrate on replicating all the traditional desserts and flavours myself and my customers are used to, making healthier alternatives. 

KEYK is an online business based in Falkirk that specialises on cakes for every occasion. From Saturday night in, to special occasions like wedding and birthday cakes, with deliveries across Scotland.

Ingredients: Makes 12 slices

Can be frozen and kept in the freezer for up to 12 weeks
100g almond meal 
200g pecans
6 medjool dates 
2 tbsp cocoa powder 
Pinch of sea salt
1tbsp water 
Chocolate filling
200g cashews (dry weight), soaked for min of 8 hours
65ml maple syrup
¼ tsp natural vanilla powder
50g cacao butter, dry weight, liquified 
Pinch of sea salt
2tbsp coconut cream
35ml coconut oil, liquified.
20ml maple syrup
2 tbsp cocoa powder
Pomegranate seeds for decoration

1 For the base, pulse the pecans in a food processor until they reach a fine-meal like consistency. Add the almond meal, salt, cocoa powder and chopped dates. Process altogether until the mixture has no lumps and sticks together. If needed, add 1tbsp of water through the shoot while the food processor is still working, this will make your mixture stick together. Press this mixture into a medium size tart tin that’s lined with baking paper. Set aside.
2 For the chocolate filling, put all ingredients in the high-power blender and whizz up until smooth and creamy. You might need to blend your chocolate filling two to three times, stirring in between to ensure its smooth. Pour over the base, even out and pop in the freezer. Freeze for a minimum of 2 hours, but it depends of your freezer strength. Freezing will allow the filling to set. 
3 Once the filling is set, make the chocolate. Pour the coconut oil in a glass, add the maple syrup and stir slightly. Add the cocoa powder and stir vigorously until smooth. Using a table spoon, pour the chocolate over the tart. Sprinkle over with pomegranate seeds.
4 Cut into 12 slices with a sharp knife. 

In association with Taste Communications.