Salted Dark Chocolate Pomegranate Tart

This chocolate tart recipe has a chocolate cookie and coconut oil crust, is filled with a rich and decadent cashew chocolate cream and pomegranate juice, and topped with fresh pomegranate arils and a tangy pomegranate sauce! Try my Coconut Pomegranate Granola Parfait or Chocolate Cherry Pomegranate Chia Pudding next.

Pomegranate is one of those foods that I love so much, but sweetbabyjesus is it hard to justify the effort that goes into tearing one apart to get to the good stuff. 

I always change into clothes I don’t mind staining – just in case. I know I’m going to be bent over a bowl in my sink during the process and that my neck is probably going to be a little stiff by the time I’m done.

I know that picking the tiny pieces of pith of the seeds will take me entirely too long.

But… then I finish and snack on a few of the pomegranate arils, remember how delicious they are and decide it was all worth it.

It’s kind of like when you really, really, really don’t want to get out of bed on a cold day to go for a run, but after you do you remember why you did it and feel good about yourself. Yes, I’m equating physical exercise to de-seeding a fruit. 

They’re just so pretty. You can seriously put them on anything, and that thing is instantly prettier.

Start with the chocolate crust

Anyway, I’ll stop my love letter to pomegranates now. Let’s move on to the actual recipe for this salted dark chocolate pomegranate tart, and start with the crust.

You’re going to grab a few cups of your favorite chocolate sandwich cookie, and pulse the heck out of them in a food processor with some coconut oil.

Luckily, the fine folks at Tresomega Nutrition sent me another care package this year (check out last year’s if you missed it) and it included another container of their virgin coconut oil.

Why coconut oil and not butter?

I know most crusts calls for butter, but I love substituting in coconut oil. This time of year, everyone gets a little over-saturated with all the butter and sugar, so for this recipe I tried to lighten it up a bit.

Now onto the cashew cream filling

Instead of heavy cream and melted chocolate for the filling, we’re using cashews and raw cacao powder (aff link). When you add in the rest of the ingredients (vanilla, honey or maple syrup, pomegranate juice and salt), you’re going to end up with the most decadent creamy chocolate filling.

You’re not going to miss the old way of doing things.

You’re going to doubt that the cashews will come together when you’re pulsing them in the food processor, but when you press down on it with a spatula or spoon, you’ll see it smooth out and mostly come together like the above photo.

Then you’ll add the rest, and it’s going to turn into this luxuriously rich and creamy thing that you’re going to have trouble not eating right then and there. It’s going to look – and taste – like brownie batter.

You’ll pour it into the prepared crust and smooth it out.

Then you’ll top it with all those pomegranate arils you worked so hard to get.

Aren’t they just gorgeous? Yes. Yes they are.

And lastly, the pomegranate syrup

So while that’s chillin’ in the fridge to set, you’re going to whip up some tangy pomegranate syrup that you can top each slice with when you serve them.

Three ingredients and a few minutes later, it’s in the fridge to chill, too.

Now that everything is nice and chill, you’re going to rip them out of their nice cold home and get to slicin’.

Pour as little or as much of your pomegranate sauce on top as you want. You’re the boss of you.

And maybe take a minute to admire those gorgeous arils, shining among the syrup of their sisters and brothers.

… yikes, that’s kinda dark. Even for me.

Now take a bite. Take a BIG bite. Really relish this moment. No need to rush. Take your time, enjoy it, and remember that this creation is made with cashews, coconut oil, and love.

Admire the beautiful drip of syrup dripping down the chocolate cliffs of wonder.

… I don’t know man, just roll with it.

Want more pomegranate in your life? Me too.

• Coconut Pomegranate Granola Parfait
• Blueberry Pomegranate Chia Jam by Crumb Top Baking
• Chocolate Cherry Pomegranate Chia Pudding
• Slow Roasted Lamb Shoulder with Pomegranate Apricot Glaze by House of Nash Eats
• Spring Salad with Pomegranate Vinaigrette Dressing
• Orange Pomegranate Champagne Cocktail by The Gingered Whisk

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

Salted Dark Chocolate Pomegranate Tart

5 from 5 votes

This chocolate tart recipe has a chocolate cookie and coconut oil crust, is filled with a rich and decadent cashew chocolate cream and pomegranate juice, and topped with fresh pomegranate arils and a tangy pomegranate sauce. Rich chocolate and pomegranate are the perfect dessert combination for your winter!

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 4 hours 20 minutes

Servings 16 slices

Equipment

• Tart pan (round)
• Food processor
• Small saucepan

Ingredients

  

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Crust:

• 3 cups chocolate sandwich cookies
• 3 tablespoons coconut oil, melted (more, if needed – I use Tresomega Nutrition virgin coconut oil)
• Pinch of kosher or sea salt

Filling:

• 2 cups raw cashews, soaked in water (at least 4 hours, or see the notes for the 15 minute speedy method)
• 2 tablespoons pure vanilla extract
• ¾ cup raw cocoa powder
• ½ cup raw honey, or maple syrup
• ½ cup + 1 tablespoon pomegranate juice
• 1 teaspoon sea salt
• 1 cup fresh pomegranate arils, for garnish

Sauce:

• 1 cup pomegranate juice
• ½ cup granulated sugar
• Squeeze of fresh lemon

Instructions

 

Crust:

• Preheat oven to 350°F. Spray a 9″ round tart pan (with a removable bottom) with non-stick spray, or coat with a little melted coconut oil. Set aside.
• In a food processor, combine chocolate sandwich cookies, coconut oil and salt and pulse until well-combined and sticky.
• Press mixture into prepared tart pan, pressing it up against the sides and fully covering the bottom.
• Place tart pan on a baking sheet and bake in preheated oven for 10 minutes. Remove and let cool completely.

Filling:

• In a food processor, blend cashews until mostly smooth and combined. If you press a spatula into the mixture and it’s smooth and combined, it’s good.
• Add vanilla, cocoa powder, honey (or sweetener of choice), pomegranate juice and salt. Blend until smooth and pourable (it will be thick like brownie batter).
• Pour into prepared crust and use a spatula to smooth out the top, if needed. Garnish with pomegranate arils. Place in fridge for at least 4 hours or overnight.

Sauce:

• In a small saucepan over medium heat, combine pomegranate juice, sugar and squeeze of lemon. Cook, stirring frequently, until sugar has dissolved.
• Remove from heat and let cool for a bit before transferring to an airtight container in the fridge until ready to serve.
• Once the tart has set and your sauce is cooled, slice the tart and drizzle each slice with prepared pomegranate sauce just before serving. Enjoy!

Nutrition

Calories: 344kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 289mg | Potassium: 315mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 4mg

Course Dessert

Cuisine American

Author Leslie Kiszka

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