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Salted Dark Chocolate Pomegranate Tart

Salted Dark Chocolate Pomegranate Tart


  • Author: Leslie Haasch
  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 4h 20m (includes chilling time)
  • Yield: 16 slices 1x

Description

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!


Scale

Ingredients

Crust:

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
  • 3/4 cup raw cocoa powder
  • 1/2 cup raw honey (or maple syrup)
  • 1/2 cup + 1 tablespoon pomegranate juice
  • 1 teaspoon sea salt
  • 1 cup fresh pomegranate arils, for garnish

Sauce:

  • 1 cup pomegranate juice
  • 1/2 cup granulated sugar
  • Squeeze of fresh lemon

Instructions

Crust:

  1. 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.
  2. In a food processor, combine chocolate sandwich cookies, coconut oil and salt and pulse until well-combined and sticky.
  3. Press mixture into prepared tart pan, pressing it up against the sides and fully covering the bottom.
  4. Place tart pan on a baking sheet and bake in preheated oven for 10 minutes. Remove and let cool completely.

Filling:

  1. 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. 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).
  3. 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:

  1. In a small saucepan over medium heat, combine pomegranate juice, sugar and squeeze of lemon. Cook, stirring frequently, until sugar has dissolved. 
  2. Remove from heat and let cool for a bit before transferring to an airtight container in the fridge until ready to serve.
  3. 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!
  • Category: Dessert
  • Method: Bake
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