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A vegan chocolate pomegranate tart surrounded by rose petals and chopped chocolate.

Vegan Pomegranate Chocolate Tart


  • Author: Elena Contis
  • Total Time: 20 minutes
  • Yield: 8 slices 1x
  • Diet: Vegan

Description

An easy, 10 ingredient vegan pomegranate chocolate tart that would be delicious to serve on a date night, Valentine’s Day, or holiday. There is no baking required, and the results are a stunning tart that looks way fancier than it was to make!


Ingredients

Scale

For the crust:

  • 2 cups raw pecans
  • 1 cup pitted Medjool dates
  • 1/3 cup cocoa powder
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the filling:

  • 1 cup dark chocolate, roughly chopped
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 cup full-fat coconut milk
  • 3/4 cup pomegranate juice
  • 1/21 cup pomegranate seeds for garnish

Instructions

  1. For the crust: Place all of the crust ingredients in a food processor, and pulse until a sticky, crumbly mixture forms. You might have to stop once or twice to scrape down the sides with a silicone spatula and pulse again. Transfer the mixture to your pie or tart pan, and use your clean hands to press the crust into an even layer on the bottom and sides of the pan. Place the pan in the freezer to set while you make the filling.
  2. For the filling: Place the chocolate, vanilla extract, and maple syrup in a heat-proof mixing bowl. In a small saucepan, bring the coconut milk and pomegranate juice to a boil. Pour the hot liquid over the chocolate, and stir until completely combined and smooth.
  3. Pour the filling into the crust. Chill the tart in the refrigerator for at least 3 hours or overnight until it sets.
  4. Once the tart has set, garnish with pomegranate seeds, slice, and serve!
  5. Store the leftovers in an airtight container in the refrigerator for up to five days.

Notes

If your pecan crust is too dry, add a little more coconut oil! The crust should be crumbly but still stick together when you press it into the tart pan. If the crust is too wet, add a few more pecans to balance it out.

I highly recommend getting a tart pan with a removable base (it makes everything so much easier). Click here for the exact tart pan I used.

  • Prep Time: 20 Minutes
  • Cook Time: 0 Minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 358
  • Sugar: 26.7g
  • Sodium: 96mg
  • Fat: 22g
  • Saturated Fat: 14.7g
  • Carbohydrates: 39.3g
  • Fiber: 4.8g
  • Protein: 3.2g
  • Cholesterol: 0mg

Keywords: no bake dessert, vegan dessert, chocolate tart, pomegranate, pecan crust, treats

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