Description
This Chocolate Pomegranate Tart is a stunning no-bake dessert made with a nut-and-date crust, silky dark chocolate ganache, and jewel-like pomegranate arils. Vegan, gluten-free, and paleo-friendly, it’s an indulgent yet wholesome treat perfect for holidays, parties, or special occasions.
Ingredients
Scale
For the Crust:
- 1 ½ cups raw almonds
- 1 cup Medjool dates, pitted
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon coconut oil
- Pinch of salt
For the Filling:
- 1 cup full-fat coconut milk (thick top part only)
- 1 ½ cups dairy-free dark chocolate chips or chopped chocolate
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping:
- ¾–1 cup fresh pomegranate arils
- Optional: shaved dark chocolate, chopped pistachios, edible flowers
Instructions
- Make crust: Pulse almonds in a food processor until finely ground. Add dates, cocoa, coconut oil, and salt. Blend until sticky and combined.
- Press crust: Press mixture into a 9-inch tart pan evenly along bottom and sides. Chill in fridge while preparing filling.
- Prepare filling: Heat coconut milk in a saucepan until just simmering. Remove from heat. Stir in dark chocolate and vanilla. Let sit 2–3 minutes, then whisk smooth.
- Fill tart: Pour ganache into chilled crust. Smooth top with a spatula. Tap gently to release air bubbles.
- Chill: Refrigerate at least 3 hours (overnight best) until firm.
- Top and serve: Garnish with pomegranate arils, chocolate shavings, or pistachios. Slice and enjoy!
Notes
- Do not boil coconut milk — it may split the ganache.
- Use full-fat canned coconut milk for best results.
- Firmly press crust to prevent crumbling.
- Chill at least 3 hours for clean slicing.
- For nut-free option, replace almonds with sunflower seeds or oats.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
Keywords: Chocolate Pomegranate Tart, No-Bake Tart, Vegan Chocolate Dessert, Gluten-Free Tart, Pomegranate Fruit Tart