This no-bake chocolate tart has juicy pomegranate arils throughout. It’s free of gluten, grains, dairy, eggs, and refined sugar, as well as paleo and vegan friendly!
Each fall, I anxiously await the arrival of pomegranates at the market. Every time I went grocery shopping I headed right to the exotic fruit section, only to be disappointed by piles of mangos and pineapple. Like, am I the only one who knows it’s fall time? I want to wear my sweaters and boots and eat my fill of juicy pomegranates, so why is it still 80º out with tropical fruit in the stores? Ugh. These weird hybrid seasons drive me crazy.
Well I obviously ended up getting my hands on the delicious fruit and obviously couldn’t wait to add these beautiful gems to any and everything!
Pomegranate’s crunchy texture and sweet/tart flavor makes them the perfect accent to creamy soups, salads, oatmeal, pancakes/waffles, and rich desserts, especially dark chocolate! I love sprinkling them over this easy fudge and these no-bake brownies, so I thought to myself, how delicious would it be if I combined these two delicious desserts into one? Enter this no-bake fudge tart. It’s like the best of both worlds and SOOOO yummy! It also makes a gorgeous holiday dessert to bring to parties or serve to your family and friends.
It couldn’t be easier to throw together either, the hardest part being that you have to wait a little bit for it to set in the fridge. Other than that, this impressive tart can be made in a matter of minutes.
Depending on how you slice it, this easily feeds a crowd. It’s very rich and a little goes a long way, so you can really get by with cutting smaller slices. The best part of this dessert is that it’s super decadent, yet free of gluten, grains, dairy, eggs, and refined sugar. Your guests will never believe something this good is made with so little! I hope you give it a try and enjoy it as much as we do!
- 1 cup pitted dates
- 1 cup walnuts (can also use pecans, almonds, or other nut of choice)
- pinch of salt
- 1½ cup cocoa powder or raw cacao
- 1 cup + 2 tablespoons pure maple syrup or honey (can also use coconut nectar or other liquid sweetener)
- ¾ cup coconut oil, melted (can use refined coconut oil for less coconut flavor. This helps it to firm up in the fridge. If substituting, I'd suggest using another fat that's solid at room temperature)
- 1 teaspoon vanilla
- pinch of salt
- ⅓ cup pomegranate arils, plus more for sprinkling on top (optional. Can also leave plain)
- Place pitted dates, walnuts, and salt into the bowl of a food processor. Blend until mixture is ground finely and holds together when pressed.
- Pour mixture out into a 13.75 x 4.25-inch rectangular tart pan or other pan of choice.
- Firmly press crust mixture evenly up the sides and bottom of the pan. Place into the freezer while you prepare the filling.
- In a large mixing bowl, combine cocoa powder, maple syrup, melted coconut oil, vanilla, and salt. Whisk together until well blended and smooth. Fold in pomegranate arils.
- Pour filling into chilled crust and smooth the top with an offset spatula. Sprinkle more arils over the top of the tart. Place tart into the fridge to chill for at least 30 minutes, or until filling and crust is firm.
- Remove tart from the pan and cut into slices. Serve right away or return to the refrigerator until ready to use.
- Keep leftovers refrigerated and let stand 5–10 minutes at room temperature before serving.
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