This super creamy vegan chocolate pomegranate tart is really simple to throw together with a chocolate and almond crust and a chocolate, pomegranate filling. You won’t even notice it’s refined sugar free and vegan!
I know it, another vegan dessert! I’m kind of loving these really awesome alternative desserts. You get to enjoy a fabulous, rich dessert that is actually good for you. I am really loving it being refined sugar free too. I have a wicked sweet tooth, but I really try to limit myself on how much sugar I eat in a day. It’s a hard thing to do, especially this time of the year! This is really my go all out month when it comes to baking and eating. Even more so than Thanksgiving. So, having an option like this tart, makes me very excited for desert time.
Speaking of the holidays, how is everyone feeling about them this year? It seems that there is so much turmoil in our country/world right now, that it can be difficult to push it aside and enjoy the beauty of the little things sometimes. That’s why I turn to baking and embracing the holidays with and for my kids. That’s what makes me happy!
So let’s talk about this tart. The crust is made up with almond flour, cocoa powder, coconut oil and a touch of maple syrup as a sweetener. Super simple! The filling is made with pomegranate juice, coconut milk, and dark chocolate. No crazy long list of ingredients, or any specialty ingredients. My kind of recipe! I topped the tart with coconut whipped cream and pomegranate arils. This is a no-bake recipe too! A cute, festive tart that is easily thrown together for company or as an alternative treat for you and your family.
Adapted from Bakerita
For the crust
- 2 cups blanched almond flour
- 1/4 cup cocoa powder
- 1/3 cup refined coconut oil, melted
- 2 Tablespoons pure maple syrup
- Pinch of sea salt
For the filling
- 8 oz. dark or bittersweet chocolate, finely chopped
- 1/2 cup canned full-fat coconut milk
- 1/4 cup pure pomegranate juice
- 1/2-3/4 cup pomegranate seeds, for topping
- whipped coconut cream, optional
Lightly grease an 8-inch tart pan with a removable bottom. Set aside.
To make the crust, combine all of the ingredients in a large bowl. Mix together until completely combined. Press evenly along the bottom and up the sides of the prepared tart pan. Place in the refrigerator while you prepare the filling.
To make the filling, place the chopped chocolate in a large, heat proof bowl. In a small saucepan, bring the coconut milk and pomegranate juice to a boil. Pour hot coconut milk mixture over the chocolate and let stand for 1 minute. Then whisk until smooth and and the chocolate has completely melted. Pour the filling into the prepared crust.
Place in the refrigerator for about 30-45 minutes. If using, sprinkle with pomegranate seeds. Place back the refrigerator until completely set, 2-3 hours.
Slice and serve with coconut whipped cream, if desired. Store any leftovers in the refrigerator up to 5 days.