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.
Keyword: chocolate tart, no bake desserts
For the crust:
1 ¾cupsalmond flour
¼cupunsweetened cocoa powderI prefer Valrhona
¼cupcoconut oil melted
2tablespoonspure maple syrup
For the filling:
¾cupcanned full-fat coconut milk
6oz.bittersweet chocolate finely chopped
2Tbspraspberry preserveswithout refined sugar 9f you can find it
⅓cupfresh pomegranate seeds
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.
*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.