Vegan, Gluten-Free Chocolate Pomegranate Tart Recipe
Prep Time:
2 hours, 10 minutes
Cook Time:
12 minutes
Servings:
8 Slices
Ingredients
  • 1 ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ teaspoon cardamom
  • ¼ cup cocoa powder
  • ⅓ cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 pinch sea salt
  • 8 ounces dark chocolate, chopped
  • ½ cup canned full-fat coconut milk
  • ¼ cup pomegranate juice
  • 1 teaspoon vanilla extract
  • ½ cup pomegranate seeds
Directions
  1. Preheat the oven to 350 F. Lightly grease an 8-inch pan with a removable bottom with butter or coconut oil.
  2. In a medium bowl combine the almond flour, coconut flour, cardamom, cocoa, coconut oil, maple syrup, and pinch of salt. Mix until a crust dough forms.
  3. Press the crust mixture evenly in the bottom and up the sides of the prepared tart pan.
  4. Bake for 12 minutes or until the crust starts to feel dry and firm. Remove it from the oven and let it cool while you begin the filling.
  5. Place the chopped chocolate into a large bowl and set aside.
  6. Bring the coconut milk and pomegranate juice to a light boil.
  7. Pour the mixture over the chopped chocolate. Let it stand for a minute to melt, then whisk until it becomes smooth and creamy. Add the vanilla extract and mix well.
  8. Pour the chocolate filling into the cooked crust.
  9. Place tart in the refrigerator to set and cool completely, at least 2 hours or more. Optionally garnish with blueberries, mint leaves, pomegranate seeds, and shaved chocolate after the tart is chilled, then slice and serve.