This chocolate dessert dish has a chocolate cookie and coconut oil crust, a rich and luscious cashew chocolate cream and pomegranate juice filling, and a tangy pomegranate sauce on top! Next, try my Chocolate Cherry Pomegranate Chia Pudding or Coconut Pomegranate Granola Parfait.
Pomegranate is one of those fruits that I like, but it’s difficult to rationalize the work involved in ripping one apart to get to the good stuff.
I always change into clothing that I don’t mind getting stains on just in case. I know I’ll be bending over a bowl in my sink during the procedure, and my neck will most likely be tight by the end.
I know separating the little bits of pith from the seeds will take much too long.
But then I finish and nibble on a few pomegranate arils, remembering how sweet they are, and deciding it was all worth it.
It’s similar to when you don’t want to get out of bed on a chilly day to go for a run, but after you do, you remember why you did it and feel good about yourself. Indeed, I’m comparing physical activity to de-seeding a fruit.
They’re simply so lovely. You can can put them on anything and it will suddenly become more beautiful.
- Start with the chocolate crust
- Why coconut oil and not butter?
- Now onto the cashew cream filling
- And lastly, the pomegranate syrup
- Want more pomegranate in your life? Me too.
- Salted Dark Chocolate Pomegranate Tart
- Related Posts
- Is dark chocolate pomegranate candy good for you?
- Are dark chocolate pomegranate seeds good for you?
- Are pomegranate seeds tart?
- What is the most unhealthy candy for you?
- Which dark chocolate candy is the healthiest?
- What happens to your body when you eat pomegranate daily?
- When should you not eat pomegranate seeds?
- Does pomegranate seeds burn belly fat?
- What is the difference between a chocolate tart and a chocolate torte?
Start with the chocolate crust
Well, I’ll end my love letter to pomegranates here. Let’s get started on the real recipe for this salted dark chocolate pomegranate tart with the crust.
You’ll take a couple cups of your favorite chocolate sandwich cookie and pulse them in a food processor with some coconut oil.
Fortunately, Tresomega Nutrition gave me another care box this year (see last year’s if you missed it), which contained another jar of their virgin coconut oil.
Why coconut oil and not butter?
While most crusts call for butter, I like to use coconut oil instead. Everyone gets a little over-saturated with all the butter and sugar this time of year, so I attempted to tone it up a touch with this dish.
Now onto the cashew cream filling
We used cashews and raw cacao powder for the filling instead of heavy cream and melted chocolate (aff link). After you combine the remaining ingredients (vanilla, honey or maple syrup, pomegranate juice, and salt), you’ll get the most luscious creamy chocolate filling.
You won’t miss the old way of doing things.
After pounding the cashews in the food processor, you may doubt that they will come together, but when you push down with a spatula or spoon, it will smooth out and basically come together, as seen in the top picture.
Then you’ll add the remainder, and it’ll turn into this deliciously rich and creamy stuff that you won’t be able to stop eating right away. It will resemble and taste like brownie batter.
You’ll smooth it out into the prepared crust.
Then you’ll pile on all of those pomegranate arils you worked so hard to get.
Aren’t they stunning? Yes. They are, indeed.
And lastly, the pomegranate syrup
Now, while that’s chilling in the fridge to solidify, make some acidic pomegranate syrup to top each slice with before you serve them.
It just takes three ingredients and a few minutes to chill in the fridge.
Now that everything is nice and cold, you’re going to tear them out of their lovely cool home and start slicing.
Add as little or as much pomegranate sauce as you want on top. You are the ruler of yourself.
And maybe take a moment to observe those magnificent arils, gleaming amid their sisters and brothers’ syrup.
That’s a little dark. Especially for someone like me.
Take a taste now. Take a LARGE mouthful. Take advantage of this opportunity. There’s no need to haste. Take your time, savor it, and keep in mind that it was created with cashews, coconut oil, and love.
Consider the lovely trickle of syrup cascading down the chocolate rocks of delight.
I’m not sure, dude, just go with it.
Want more pomegranate in your life? Me too.
- Granola Parfait with Coconut Pomegranate
- Crumb Top Baking’s Blueberry Pomegranate Chia Jam
- Chia Pudding with Chocolate Cherry Pomegranate
- House of Nash Eats’ Slow Roasted Lamb Shoulder with Pomegranate Apricot Glaze
- Salad de printemps avec vinaigrette de pomegranate
- The Gingered Whisk’s Orange Pomegranate Champagne Cocktail
Salted Dark Chocolate Pomegranate Tart
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Tart dish (round)
- The food processor
- Little frying pan
- chocolate sandwich cookies 3 cups
- 3 teaspoons melted coconut oil (more, if needed I use Tresomega Nutrition virgin coconut oil)
- 1 tsp kosher or sea salt
- 2 cups raw cashews (soaked) (at least 4 hours, or see the notes for the 15 minute speedy method)
- 2 tbsp pure vanilla extract
- cocoa powder cupraw
- maple syrup or cupraw honey
- 1 cup pomegranate juice plus 1 tablespoon
- 1 tsp sea salt
- 1 cup pomegranate arils, fresh, for garnish
- a cup of pomegranate juice
- a cup of granulated sugar
- Fresh lemon squeeze
- Preheat the oven to 350 degrees Fahrenheit. Coat a 9-inch round tart pan (with a removable bottom) with nonstick spray or melted coconut oil. Set aside.
- Combine chocolate sandwich cookies, coconut oil, and salt in a food processor and pulse until fully blended and sticky.
3 tablespoons coconut oil, 3 cups chocolate sandwich cookies kosher or sea salt pinch
- Fill prepared tart pan halfway with mixture, pressing it up against the sides and completely covering the bottom.
- Put the tart pan on a baking sheet and bake for 10 minutes in a preheated oven. Remove from the oven and set aside to cool fully.
- Blend cashews in a food processor until almost smooth and blended. When you push a spatula into the mixture, it should be smooth and blended.
2 cups cashews, raw
- 1 teaspoon sea salt, 2 cup + 1 tablespoon pomegranate juice
14 cup raw cocoa powder, 2 cup raw honey 1
Mix in the vanilla, cocoa powder, honey (or other sweetener), pomegranate juice, and salt. Mix until the mixture is smooth and pourable (it will be thick like brownie batter).
2 tbsp pure vanilla essence, 3 tbsp
- Pour into the prepared crust and level the top with a spatula if necessary. Serve garnished with pomegranate arils. Refrigerate for at least 4 hours or overnight.
1 cup pomegranate arils, fresh
- 2 cup granulated sugar, fresh lemon squeeze
Combine the pomegranate juice, sugar, and lemon juice in a small saucepan over medium heat. Boil, stirring constantly, until the sugar dissolves.
1 pomegranate juice cup, 1
- Remove from the heat and set aside to cool for a few minutes before transferring to an airtight container in the refrigerator until ready to serve.
- After the tart has set and the sauce has cooled, slice it and drizzle it with the prepared pomegranate sauce right before serving. Enjoy!