Serves: 6 to 8
prep time 4 hours 50 mins
Ingredients for the cup
Almonds, 1 cup, supplied by Good Earth
Shredded coconut, 1 cup, supplied by Good Earth
Pitted dates, 10, supplied by Good Earth
Melted coconut oil, ½ tbsp
Carob powder, 1 tbsp, supplied by Good Earth
Dark chocolate, 250g , supplied by Good Earth
Pomegranate seeds, ½ cup
Ingredients for the ice cream
Greek yoghurt, 2 cups
Carob syrup, 1tbsp
Dried thyme, 1 tsp
Vanilla extract, ½ tsp
Ingredients for Pomegranate reduction
Coconut sugar, 3 tsps.
Strategise this dish by first making the yoghurt ice cream. Then move on to the chocolate pomegranate nut tart and pomegranate reduction. Then patiently waiting for everything to set.
For the ice cream place the, yogurt, vanilla extract, carob syrup and thyme in a food processor and process for 3-5 minutes or until smooth. If you have an ice cream maker spoon it in and churn on low speed for about 10 mins. Transfer into a sealable container and freeze for at least 2 hours. If one is not available, once the ingredients have been combined, spoon the mixture into a container and put in the freezer for at least 2 hours. Remove from the freezer and mix in the edges every 30 mins for another 2 hours.
For the tart grind all ingredients, apart from the chocolate and pomegranate seeds, together in a blender. You can test if the dough is ready if, when you pick up a little and squash it, it clumps up together. If it is too crumbly add a teaspoon of coconut oil and blitz for longer.
Place 2 strips of baking paper in the bottom of your tart pans or cupcake molds. This makes it easier to pull out the tarts once they are ready to be served. Place a small amount of crust in the tart pan and press it down, spreading it all over the surface.Press down further in the middle of each tart to form a cup shaped nut tart and place the tarts in the freezer.
Fill the bottom of a small saucepan with 1 cup of water. Bring to a simmer over low heat. Break up the chocolate into a heat proof bowl that fits snuggly on the top of the pan. Place on the pan and slowly melt the chocolate in a Bain Marie style, stirring until completely melted. Remove from the heat, let cool for 15 mins and then fold in the pomegranate seeds. Remove the nut cups from the freezer and fill them to the brim with the chocolate and pomegranate mixture. Put them back in the freezer and let sit for at least another hour.
To make the pomegranate molasses open the pomegranate and scoop out the seeds. Pass them through your juicer and set extracted juice aside. Place a small saucepan on high heat, add juice and coconut sugar and bring to the boil. Keep boiling until the pomegranate juice is reduced by half and has a syrupy consistency, approx. 3 minutes, stirring when needed. Remove the pomegranate sauce from heat, pour into a cup and let cool.
To plate, remove the ice cream from the freezer at least 30 mins before and the cups form the freezer 10 mins before. Pour the pomegranate reduction in the center on the plate. Place the tart firmly in the center on the reduction. Place a scoop of ice cream on the top and garnish with a sprig of thyme.
The almonds, carob flour, flaked coconut, chocolate and dates were supplied by Good Earth