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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!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings 16 slices

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
  • 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
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