• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Mail

My Kitchen Love

making everyday family meals extraordinary

  • Home
  • Recipe Index
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Cocktails
    • Dessert
    • Dinner
    • Lunch
    • Side Dish
    • Snacks
  • eBooks
  • About Me
    • About Me
    • Start Here
    • Contact
    • Privacy & Disclosure

Home » Dessert » Tarts » Vegan Chocolate and Pomegranate Mousse Tart

This post may contain affiliate links. Please see my full Disclosure Policy for details.

Vegan Chocolate and Pomegranate Mousse Tart

2016-01-20 by Samantha
Jump to Recipe Print Recipe

For a brief period of time I had to cut out dairy in my diet due to the needs of our newest baby’s (Lucy) sensitive tummy troubles. Problem resolved and I am back on the dairy train, but I wanted to share this recipe as I loved it’s flavours. To fulfill my daily requirement of chocolate and sweets I had to come up with some dairy alternate recipes to compensate. Enter a Vegan Chocolate and Pomegranate Mousse Tart.

Vegan Pomegranate Mousse Tart | My Kitchen Love

The base of this tart is Oreo cookie crumbs. After much research through my friend “Google” it appears that the jury is out as to whether or not Oreos are actually vegan. What I do know is that I can eat them freely as they are Baby Lucy friendly. If you’re a strict vegan go with a vegan brand of chocolate cookies. 

Vegan Pomegranate Mousse Tart | My Kitchen Love

These cute little tarts are filled with yummy pomegranate flavour, the comforts of chocolate cookie crumbs, and drippy chocolate.

Print
Vegan Chocolate and Pomegranate Mousse Tart
Prep Time
20 mins
Total Time
20 mins
 
Comforts of chocolate cookie, bright pomegranate flavour and drippy chocolaty goodness.
Course: Dessert
Cuisine: Vegan
Servings: 6 -10
Author: Samantha
Ingredients
  • 1 can chickpeas (water and chickpeas separated chickpeas reserved for another use
  • 1/4 cup sifted icing sugar
  • 1 x 236 ml container of Pomegranate juice
  • 2 cups vegan chocolate cookie crumbs
  • 5 tbsp coconut oil liquid, divided plus extra for greasing
  • 1/2 cup vegan chocolate chips
Instructions
  1. Line the bottom 3 x 4.5" springform pans OR one 9" pan with parchment paper and grease the sides with coconut oil.
  2. Mix cookie crumbs with 4 tbsp coconut oil and press firmly into the bottom of pans (I used a flat bottomed measuring cup to do this).
  3. With electric beaters or in a stand mixer and in a large bowl, beat chickpea water* until a stiff peak holds and at least doubled in size, 3-4 minutes. Add icing sugar and pomegranate juice to chickpea "mousse" and mix until just blended.
  4. Top cookie base with pomegranate mousse and place in fridge.
  5. Chill for at least 30 minutes, but not longer than 2 hours. The chickpea mousse will eventually release the pomegranate juice (this is not a make ahead dessert unless you keep all components separate).
  6. Melt chocolate chips and with 1 tbsp of coconut oil in the microwave in 20 second intervals.
  7. Drizzle melted chocolate over pomegranate mousse.
  8. *chickpea water will continue to increase in volume exponentially if allowed. Only beat until you have stiff peaks and it's just over doubled in size. If you'd like to make this recipe ahead of time, keep cookie base, mousse, and chocolate drizzle separate - assemble at the last moment.

Enjoy!

Share This!

Pin
Share
Post
Share
Share
Share
Email

You May Also Like

  • Fig and Mascarpone Tart with a Gingersnap Crust and Caramel | My Kitchen Love
    Fig and Mascarpone Tart with a Gingersnap Crust
  • Chocolate Pumpkin Loaf
    Chocolate Marbled Pumpkin Bread
Category: Dessert, Tarts, Uncategorized, Vegan

About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It’s a good day when family, friends, and food intersect.

Previous Post:Eat the rainbow of deliciousness with these easy and quick to assemble Fish Taco Salad Bowls. Plus, eating the bowl is always more fun! #tacos #fishtacos #tacotuesday #healthyFish Taco Salad Bowls
Next Post:Back to Basics with Pasta and Peas

Sidebar

Hi, I’m Samantha!

Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

Follow My Kitchen Love

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Newsletters


* indicates required

Copyright © 2025 · All Rights Reserved · My Kitchen Love