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    Home » Pies + Tarts

    No-Bake Chocolate Pomegranate Tart

    Published on Feb 5, 2020 · Modified on Sep 27, 2024 by Kathryn - Leave a comment · 6 Comments

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    Silky smooth chocolate with the taste of pomegranate, this no-bake, gluten and refined sugar free pomegranate dessert simply does not disappoint for all my chocolate lovers out there.

    Y'all. This Chocolate Pomegranate Tart is gooooooood. When you feel the winter blues set in, just remember that it's pomegranate season, and you can make it through. Pomegranates are one of a few great joys of winter, with citrus being a close second (heyyy, my favorite citrus fennel salad with avocado).

    looking up the front of a cut slice of the pomegranate dessert

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    Why I love this pomegranate tart

    This pomegranate dessert is the sister to my Chocolate Raspberry Tart but relies on pomegranates instead obviously. My husband and I always argue about which one we like better, but the truth is that they're both deliciously chocolatey and require zero baking, so they're a great dessert to put together rather quickly (but you do need the foresight to let it sit in the refrigerator for at least one hour). It mostly just comes down to a preference in fruit.

    Because of these reasons, this is a very typical dessert I'll make for chocolate lovers who also like to eat healthy, even in their desserts (that's a thing?! Healthy desserts?). You can't really feel too guilty about this pomegranate tart because it's refined sugar free and gluten free and vegan, so it's perfect for people with allergies or food sensitivities.

    How to make this pomegranate dessert

    First, start by making the crust. The crust requires these ingredients:

    • almond flour- okay, look. I know if you haven't used almond flour in the past, it may seen like an ingredient you don't want to purchase specifically for this recipe, but I can show you so many ways to use almond flour. It won't go to waste!
    • unsweetened cocoa powder - I prefer Valrhona, but you you do!
    • coconut oil -- did I mention this dessert is also vegan?
    • pure maple syrup -- make sure it's not the thick, over processed syrup. You want pure maple syrup that comes directly from a tree.
    • salt
    round tart pan with part of the crust crumble before pressing it into tart pan

    Put all of your ingredients above in a bowl and mix with a fork. Toward the end, I like to use my hands and break up any clumps of the almond flour that will often get stuck together.

    The mixture will resemble wet sand. Pour the crumbles into a greased tart pan (more on that below) and spread all around! I like to start with the edges first because that's usually the toughest part for me then i work my way toward the middle using a measuring cup to keep everything flat.

    Choose your tart pan

    Tart pans typically come in two different shapes -- a round one that's 9.5" in diameter or a rectangular one. This is totally a personal preference (I used the rectangular pan in the picture below).

    The important part is that it's actually a tart pan because tart pans have removable bottoms that make taking the tart out of the pan so easy. It requires a gentle pushing up on the bottom and voila! Your tart is released from the confines of the pan so you can cut beautiful, neat slices.

    If you don't want to invest in a tart pan, just use a regular pie plate, but know your slices won't always come out so neat.

    pomegranate dessert using a rectangular tart pan with bowl of pomegranate seeds and spoon

    The Chocolatey Filling

    The filling is equally as easy as the crust and makes this pomegranate dessert silky smooth.

    First, heat up your coconut milk in the microwave until it's nice and bubbly. Pour it over your chopped chocolate, then cover tightly with plastic wrap. Let it sit for about 5 minutes, then whisk the coconut milk and chocolate together until the chocolate is completely melted. First, hThen add the rest of the ingredients: vanilla extract, raspberry preserves, and vanilla extract. Pour into the crust and give it a good jiggle to make sure all of the filling gets evenly dispersed in the crust.

    ingredients for chocolate filling in bowls: coconut milk, chocolate, pomegranate juice, vanilla extract, and raspberry preserves

    It's a no-bake dessert, but you do need patience.

    It's a no bake dessert, but it does need to sit in the refrigerator for at least one hour until the chocolate mixture has time to set. You also don't want to pour the pomegranate seeds on top right away or else they'll all sink to the bottom. Let the chocolate filling have about 30 minutes in the refrigerator before gently sprinkling the pomegranates over the top.

    pomegranate tart with one slice cut out of it with knife used.

    Other uses for pomegranates

    I am all about figuring out what to do with leftovers, so if you find yourself with extra pomegranate seeds (which you likely will if you cut open a whole one), I love roasting brussels sprouts with bacon, pomegranates, and orange segments on a baking sheet for 25 minutes at 425.

    Or in the mood for a delish cocktail? Sub in pomegranate juice instead of cranberry juice in this Cranberry Sparkler, and you've got yourself a delicious, wintry cocktail. This Raddichio salad with Turkey, Pear, and Pomegranates is also ridiculously delicious (and a great way to use up leftover turkey after Thanksgiving).

    chocolate pomegranate dessert completed with pomegranate seeds around the tart

    Love and pomegranates forever!

    xox

    kathryn

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

    Chocolate Pomegranate Tart

    Silky smooth chocolate with the taste of pomegranate, this no-bake, gluten and refined sugar free chocolate pomegranate tart simply does not disappoint for all you chocolate lovers out there.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Resting Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 12 people
    Prevent your screen from going dark

    Ingredients

    For the crust:

    • 1 ¾ cups almond flour
    • ¼ cup unsweetened cocoa powder I prefer Valrhona
    • ¼ cup coconut oil melted
    • 2 tablespoons pure maple syrup
    • ¼ teaspoon salt

    For the filling:

    • ¾ cup canned full-fat coconut milk
    • 6 oz. bittersweet chocolate finely chopped
    • ¼ teaspoon vanilla extract
    • 2 tablespoon raspberry preserves without refined sugar 9f you can find it
    • 2 tablespoon pomegranate juice
    • ⅓ cup fresh pomegranate seeds

    Instructions

    • Lightly grease a 9-inch tart pan with a removable bottom with non-stick cooking spray.
    • In a small bowl, combine all of the ingredients for the crust and stir together with a fork. Press mixture evenly into tart pan; set aside.
    • Place finely chopped chocolate in a medium-sized bowl. In a separate small bowl, microwave coconut milk until it starts to bubble and boil in the microwave. Pour hot coconut milk over chocolate, immediately cover bowl with plastic wrap and let sit for about 5 minutes. After 5 minutes, whisk chocolate and coconut milk mixture until creamy. Whisk in vanilla extract, raspberry preserves, and pomegranate juice. Pour the filling into the prepared crust.
    • Place tart in refrigerator to set and cool for at least an hour. Sprinkle pomegranate seeds on top of the chocolate tart once tart has been in the refrigerator for at least 30 minutes (otherwise, they'll fall in). You're ready to serve on the chocolate has set.

    Notes

    *In my opinion, this tart is best served slightly cold but not straight out of the refrigerator.  Let it sit out for about 20 minutes before serving.
    Storing chocolate pomegranate tart: Store in the refrigerator wrapped in plastic wrap to prevent it from drying out.  It'll stay fresh for 3-4 days. 
    Tried this recipe?Mention @wornslapout or tag #wornslapout!

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    Comments

      5 from 1 vote

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      Recipe Rating




    1. Michele says

      November 16, 2020 at 8:48 pm

      Hi Kathryn,

      This recipe I would like to try for Christmas dessert but in my family we have one family member who is allergic to coconut milk. What dairy free milk would you suggest other than coconut milk. Thank you for your help.

      Reply
      • Kathryn says

        November 16, 2020 at 9:57 pm

        Hi, Michele! I would try almond milk then! Let me know how it turns out!

        Reply
      • Yv says

        November 29, 2024 at 2:43 pm

        What do you mean by bittersweet chocolate? Dark chocolate?

        Reply
        • Kathryn says

          November 29, 2024 at 3:36 pm

          Yes, bittersweet is a type of dark chocolate with around 70% cacao. You can find it in any baking aisle at the grocery store. Here's my favorite lately: https://amzn.to/41bFhj8

    2. Chris D says

      September 22, 2022 at 8:40 am

      5 stars
      The hardest part about this recipe was finding pomegranate seeds and pomegranate juice! Although we are just getting into the Fall season, neither the fruit nor the juice was available but I will keep looking. In the meantime, I made the filling using cranberry juice and then I put fresh blueberries and fresh strawberries on top (which I glazed in no-sugar rasberry jam first). Delish. I especially enjoy the crust and wonder what other fillings would go well with it - something suitable for diabetics. Thanks very much.

      Reply
      • Kathryn says

        October 01, 2022 at 4:25 pm

        That's a bummer, Chris. I bet pomegranates will be all over your grocery store soon. In the meantime, it sounds like you made an excellent creation! Thanks for coming back to leave a comment!

        Reply
    picture of kathryn, owner of worn slap out food blog.

    Hi, I'm Kathryn!

    Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.


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