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!
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No-Bake Chocolate Pomegranate Fudge Tart
- Total Time: 15 mins
- Yield: 10–12 servings 1x
Description
This no-bake chocolate tart has juicy pomegranate arils throughout. It’s also free of gluten, grains, dairy, eggs, and refined sugar!
Ingredients
Crust:
(can also use pecans, almonds, or other nut of choice)Filling:
- 1 1/2 cup cocoa powder
or raw cacao
- 1 cup + 2 tablespoons pure maple syrup
or honey (can also use coconut nectar or other liquid sweetener)
- 3/4 cup coconut oil
, melted (can use refined coconut oil
one !important; margin:0px !important;” /> 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
- 1/3 cup pomegranate arils, plus more for sprinkling on top (optional. Can also leave plain)
or raw 
or honey (can also use coconut nectar or other liquid sweetener)
, melted (can use 
one !important; margin:0px !important;” /> 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)
Instructions
Crust:
- 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.
or other pan of choice.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.
- Prep Time: 15 mins
- Category: Dessert, Gluten Free, Vegan
You may also enjoy these similar recipes:
Easy Dairy-Free Fudge
Fudgy No-Bake Brownies
Pomegranate Green Tea with Chia
Hello
Is there a way I can make it oil free? Using cashew butter? Please advise
Thank you for such a beautiful recipe.
Regards
Shriti
Hi Shriti Raj, I’m not sure if cashew butter would work in quite the same way. The coconut oil turns solid when chilled which is what causes the filling to turn solid in the fridge. If you use cashew butter, the filling may stay more soft, but if that doesn’t bother you then it might be okay. I’d suggest making a small amount the filling just to test it (maybe 1/4 recipe?) before making the full amount. If you’re pleased with the way it turns then you can make the full recipe. 🙂 Please let me know how it turns out if you give it a try!
100 Thanks dear Joscelyn! 🙂 I’ve prepared the tart for my colleagues and they LOVE and alreday asked for the recipe 🙂 So I’ll forward them to your web page. Super easy to cook and super healthy, mmm
Hi Mira! I am so happy you enjoyed this tart! Thank you for giving it a try and for sharing with your colleagues. I really appreciate you popping back by to leave a review! Have a wonderful week!!
Looks wonderful and would love to try this. Could you provide the metric conversions please? Thanks x
Hi Amy! I’ll try to get it added soon! I have to replace my scale, which broke last year. 🙂
Can I use melted butter instead of coconut oil?
Hi Lakshmi, I think butter would work just fine! Please let me know how it goes if you give it a try!
I don’t like pomegranates. what can I substitute for pomegranates? would raspberries or blueberries be ok?
Hi Sarah,
Sorry for the late reply! Just seeing your question! You can top this with dried fruit, nuts, seeds, or just leave it plain. I’m sure it would be delicious with any topping that pairs well with chocolate! Please let me know what you end up deciding to use! 🙂
I’m wondering how long does this take to firm up in the fridge? Will it be okay to leave it in a freezer overnight? Can I store it in the freezer for a few days until it’s ready to be served?
It firms up as it chills, maybe an hour or so? It should be ok to freeze, but the pomegranate arils may be more watery when it thaws. I find fruit doesn’t thaw the same texture as when it was fresh. It turns a little more mushy. Maybe leave the pomegranate topping off when you freeze and add to the top right before you serve? That might keep the fruit more fresh tasting. Let me know how it goes!
Hi! Looks amazing! Can’t wait to try! Would I b able to make it in advance and freeze for about 2 weeks?
Thanks
I’m about to make this for a holiday potluck! How long does it keep in the fridge once it’s cut up? Do you have any specific storing suggestions besides keeping in an airtight container?
Hi Nikki! It keeps for several days, possibly up to a week, depending on how fresh the pomegranate is. The tart alone keeps well, it’s the fruit that can spoil easily. I’ve kept it covered with tin foil, but in a sealed container is best. It also lasts longer when stored in the fridge or in a cold room. Enjoy!
Hi, this looks fabulous! I have someone with a nut allergy. Have you made the crust without walnuts? What did you substitute?
oh God, its so delicious! I’ve just made this tart. I did some corrections but its still good. I have no words . It was my first no-bake tart and certainly not the last. Joscelyn, thank you so much for the recipe!
Im curious…What modifications did you make?
I can’t eat chocolate but often use carob as a substitute. Caron powder is sweeter that cocoa powder. Can I safely reduce the amount of sweetener in this recipe without it impacting the final texture or Iran ability to set?
Hmm, I’ve never used carob before, so I’m not too sure, but I think it would work. I believe the recipe would be fine if you reduced the maple syrup by 1/4 or 1/3 cup, but any more than that and I’d be afraid it would change the texture too much. The maple syrup adds moisture and helps the fudge part stay soft, otherwise, with so much coconut oil, it could easily become hard in the fridge. Maybe try a third or quarter of the chocolate filling recipe with a reduced amount of maple syrup as a trial before making the full dessert, just to see how it works. It’ll make a delicious fudge, if anything, and you don’t have to risk wasting such costly ingredients! Please let me know how it goes!
We must be on the same wavelength – I made a chocolate tart yesterday and used some pom arils as a topping because they looked to pretty with the chocolate. 🙂 This is gorgeous!
i’m starving now. these look so mouth-watering! pinning also!
Mmmmmm this sounds so amazing and your photos are SOOOOOO gorgeous! Such a yummy and unique way to work in pomegranate 🙂
yes yes yesssss! i’ve been on the hunt for a yummy thanksgiving dessert (our fam does NOT like pumpkin pie). this is perfect!
you think i could sprinkle some sea salt on top?? or would that taste weird??
No, sea salt was made for chocolate, so I think it’d be amazing! I do the same with my fudge too! Let me know how it goes…I hope you and your family enjoy it! Happy Thanksgiving!
You had me at NO bake. This looks delicious!
Thank you Allison!
That tart looks divine. Two of my favorite things, three if you count the dates in the crust. Something different for Christmas gatherings.
Yes for sure! Thanks Gillian!
This was written for me haha! I’ve been craving the Brookside chocolates with pomegrante so bad the past few days. This is a dessert I need to make and eat!
Thank you Summer! Please let me know if you try it out.
Love that your crust uses dates. Such an underrated ingredient
Wish there was an easier way at to get pomegranate seeds though
Yeah me too. Thanks Christine!
Oh my goodness, this looks delicious! I would have never thought about adding pomegranate to fudge. This is a wonderful idea!
Thank you Cassie!
Beautiful photos! (as always). I just picked up some pomegranate seeds at the store today so I think this is going to be in my belly in the near future!!
Thank you Lauren! Have a great day!
These look super amazing! Fruit with sweets is always the perfect combo!
I agree. Thanks Kelsie!
OMG not only does this sounds absolutely amazing but it looks gorgeous! We love pomegranate, but I never know how to incorporate it into anything but a salad. This is fabulous!
Thank you Marcie!