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    Home » Recipes » Pies & Tarts

    Salted Dark Chocolate Pomegranate Tart

    Published: Dec 17, 2018 · Last modified: Apr 12, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 5 votes
    Salted Dark Chocolate Pomegranate Tart | Stress Baking
    Salted Dark Chocolate Pomegranate Tart | Stress Baking
    Salted Dark Chocolate Pomegranate Tart | Stress Baking
    Salted Dark Chocolate Pomegranate Tart | Stress Baking

    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.

    Salted Dark Chocolate Pomegranate Tart

    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.

    Salted Dark Chocolate Pomegranate Tart

    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.

    Salted Dark Chocolate Pomegranate Tart

    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.

    Chocolate cookie crust with Tresomega coconut oil

    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.

    Tresomega 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.

    Cashew cream

    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.

    Salted Dark Chocolate Pomegranate Tart

    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.

    Salted Dark Chocolate Pomegranate Tart
    Salted Dark Chocolate Pomegranate Tart

    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.

    Pomegranate Sauce

    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.

    Salted Dark Chocolate Pomegranate Tart

    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.

    Salted Dark Chocolate Pomegranate Tart

    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

    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!
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 4 hours 20 minutes
    Servings 16 slices
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

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

    Ingredients
     
     

    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.
      3 cups chocolate sandwich cookies | 3 tablespoons coconut oil | Pinch of kosher or sea salt
    • 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.
      2 cups raw cashews
    • 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).
      2 tablespoons pure vanilla extract | ¾ cup raw cocoa powder | ½ cup raw honey | ½ cup + 1 tablespoon pomegranate juice | 1 teaspoon sea salt
    • 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.
      1 cup fresh pomegranate arils

    Sauce:

    • In a small saucepan over medium heat, combine pomegranate juice, sugar and squeeze of lemon. Cook, stirring frequently, until sugar has dissolved.
      1 cup pomegranate juice | ½ cup granulated sugar | Squeeze of fresh lemon
    • 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
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Chocolate Pomegranate Clusters
    • Coconut Pomegranate Granola Parfait
    • Spring Salad with Pomegranate Vinaigrette Dressing
    • Raw Lemon Cheesecake Bars
    • Chocolate Cherry Pomegranate Chia Pudding

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    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

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      Recipe Rating




    1. Leanne | Crumb Top Baking

      May 18, 2019 at 8:04 am

      5 stars
      This tart looks so fudgy, rich and decadent! And I love that the filling is made with cashews. Just my kind of dessert. And thanks for the shout out on my jam recipe! Happy weekend Leslie!

      Reply
    2. Jagruti Dhanecha

      December 25, 2018 at 3:23 am

      5 stars
      This delectable tart look so festive and gorgeous, a little tart and sweet the way I like mine!

      Reply
    3. Nicole

      December 24, 2018 at 9:33 pm

      I bet this is sweet, tart, and decadent all in one bite

      Reply
    4. Amy

      December 24, 2018 at 7:36 am

      Oh this looks so fudgy! Yum! I love how you added the pomegranate seeds it’s so festive!

      Reply
    5. Claire | The Simple, Sweet Life

      December 24, 2018 at 2:31 am

      Dang girl! This is some seriously delicious look tart goodness! I can’t decide which looks more tempting: that practically black chocolaty filling or that sweet pomegranate sauce…

      Reply
    6. Jessica (Swanky Recipes)

      December 23, 2018 at 10:51 pm

      Cashews and cacao powder! I love learning new cooking techniques and I’m eager to try this next. I love using healthy cashews in the filling! I might just have to make this for our New Year’s Eve party!

      Reply
    7. georgie

      December 23, 2018 at 10:21 pm

      5 stars
      this looks amazing! I love the flavour combination of the chocolate and pomegranate this is so festive!

      Reply
    8. Carrie Ditton

      December 23, 2018 at 8:09 pm

      Oh my goodness this is incredible! I saw this last Monday and knew I HAD to make it! Boy was I right! DELICIOUS! I love the chocolate with the pomegranate!

      Reply
    9. Sam | Ahead of Thyme

      December 23, 2018 at 7:49 pm

      Wow this tart is so gorgeous and festive! This flavour combo sounds amazing too!! Pinned!

      Reply
    10. lauren

      December 23, 2018 at 9:08 am

      5 stars
      Yeeeeesss. Fruit and chocolate are a must for me. Pomegranates are so delicious right now, and getting all those little bits out of the pomegranate is kind of the same effort as going for a run.

      Reply
    11. Anna Hettick

      December 22, 2018 at 10:46 am

      5 stars
      I’ve heard of salted caramel but not salted dark chocolate! But I LOVE the idea! And adding pomegranates to boot?!?! You are speaking my language right now!

      Reply

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