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No-Bake Chocolate Pomegranate Tart (Gluten-Free, Paleo + Vegan)

★★★★★ from 7 reviews

Chocolate· Dairy Free· Desserts· Gluten Free· No-Bake· Paleo· Refined Sugar Free· Tarts· Vegan

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This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

Oh, pomegranates. How I love you so. 

Pomegranates have been one of my favorites fruits ever since I was a little one. My mom would set me up on a table outside with a cut pomegranate, only after she’d tucked a towel into my shirt to prevent me from getting red stains all over myself. I’d tear into those pomegranate chunks. It was a game, trying to find all the bright, jeweled seeds nestled into the pomegranate’s crevices.

This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

Their tart, bright flavor and the way they *pop* in your mouth like little beads of juice has always been irresistible to me. So, it’s astounding that this is somehow my first pomegranate recipe. But, my friends, it’s a good one.

And it’s so, SO easy to make! 👏👏👏

This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

How to make this Chocolate Pomegranate Tart:

First, you’ll make the simple chocolate crust. It’s a mixture of blanched almond flour, cacao powder, melted coconut oil, and pure maple syrup. I like to add a pinch of salt, too, just to amp up that chocolatey flavor. You’ll simply stir all the ingredients together and then press into a tart pan.

While the crust refrigerates, you’ll prep the chocolate ganache filling – also incredibly simple! We make the chocolate ganache primarily with dark chocolate and canned coconut milk. We also add some pure pomegranate juice, which adds a tart bite to the ganache and cuts through the richness of the chocolate.

This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

Once the ganache is poured into the tart shell, you’ll garnish with a whole bunch of pomegranate arils. I used about 1/3 cup of arils, but honestly, I’d recommend adding even more than I did – than you’ll get pomegranate seeds bursting in your mouth with every bite!

Stirring some pomegranate seeds into the chocolate would also be delicious.

You’ll just need to refrigerate the tart until firm and you’re ready to serve. This tart is perfect on its own, but if you wanted to garnish with some coconut whipped cream, that wouldn’t be a bad idea. 

This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

I don’t have a tart pan! What else can I use?

You can absolutely make this recipe in an 8×8″ or 9×9″ square baking pan. I recommend lining with parchment paper for easy removal from the pan. You could also use an 8″ springform pan.

This Chocolate Pomegranate Tart is:

  • Simple to make
  • Super chocolatey and rich
  • Bursting with pomegranate flavor
  • Beautiful to serve
  • No baking necessary!
  • Easy to make ahead of time

I hope you love this one as much as I do!

This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

If you like this, check out these gluten-free vegan recipes…

  • Chocolate Raspberry Tart
  • Berry Chocolate Bars
  • No-Bake Chocolate Strawberry Tart
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This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

No-Bake Chocolate Pomegranate Tart (Gluten-Free, Paleo + Vegan)


★★★★★

4.9 from 7 reviews

  • Author: Rachel
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Description

This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.


Ingredients

Scale

For the crust

  • 2 cups (192g) blanched almond flour
  • ¼ cup (21g) cacao powder
  • ⅓ cup (67g) coconut oil, melted
  • 2 tablespoons (40g) pure maple syrup
  • Pinch of sea salt

For the filling

  • ½ cup (114g) canned full-fat coconut milk
  • ¼ cup pure pomegranate juice
  • 8 oz. dark chocolate, finely chopped
  • ½ to 1 cup pomegranate seeds, depending on preference

Instructions

  1. Lightly grease an 8-inch pan with a removable bottom with coconut oil.
  2. In a bowl, combine all of the ingredients for the crust and stir together until fully combined. Press evenly along the bottom and up the sides of the prepared tart pan. Place in the refrigerator while you prepare the filling.
  3. Place the chocolate in a large bowl. In a small saucepan, bring coconut milk and pomegranate juice just to a boil. Pour hot coconut milk mixture over chocolate and let stand 1 minute, then whisk until smooth and creamy. Pour the filling into the prepared crust.
  4. Garnish the top with pomegranate seeds.
  5. Place tart in the refrigerator to set and cool completely, about 1 to 2 hours. Slice and serve.
  6. Store all leftovers in an airtight container in the refrigerator.

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking required for this gluten-free, paleo, and vegan tart.

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21 Comments

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Comments

  1. c says

    November 5, 2019 at 12:07 pm

    Would it be possible to use oat flour in place of the almond flour?

    Thank you.

    Reply
    • Rachel says

      November 6, 2019 at 7:52 am

      Hi C, I haven’t tested it that way but that should be just fine. Enjoy!

      Reply
  2. Nathanael says

    November 7, 2019 at 9:23 pm

    My partner and I tried this and LOVE IT. She’s been on AIP for a while and recently added chocolate and almonds back in, this was a perfect way to celebrate having cupcake back.

    The one edit we made – because if the refined sugar content – was substituting unsweetened chocolate for the bittersweet, but augmented with additional pure Maple syrup and some honey (bc we ran out of syrup) to taste. It worked!

    We’re fans, Rachel. Thank you for sharing this recipe. Looking forward to more

    ★★★★★

    Reply
    • Nathanael says

      November 7, 2019 at 9:24 pm

      Cupcake? Lol… Chocolate

      Reply
    • Rachel says

      November 8, 2019 at 9:39 am

      Hi Nathaneal, so happy to hear that you and your girlfriend enjoyed it!! Glad to know it worked with your adjustments :) thanks so much for your feedback!!

      Reply
  3. sara says

    November 13, 2019 at 8:43 am

    Hi, I tried to make this today but when i poured the filling i realized it wasnt enough to fill the whole tart. I used an 8″ tart pan :(
    So my tart is half ful hehe I dont understand why.

    Reply
    • Rachel says

      November 14, 2019 at 1:43 pm

      Hi Sara, I’m not quite sure what went wrong! Is your tart pan a deep one? I’m guessing that maybe what happened…

      Reply
  4. Denise says

    November 29, 2019 at 7:28 am

    I made this for US Thanksgiving and it was AMAZING! I just want to sit and eat the whole thing. :)

    ★★★★★

    Reply
    • Rachel says

      December 1, 2019 at 1:10 pm

      So glad to hear it was a hit, Denise!

      Reply
  5. Linda says

    December 11, 2019 at 5:28 pm

    Super easy to make and overall delicious. Made it exactly as written. Only complaint is the crust felt like it needed to be baked for best overall texture. I found it quite grainy. Have you tried baking it? Making this again tomorrow but one of my guests is sensitive to almond. Can you recommend an alternate flour that would address both issues?

    ★★★★

    Reply
    • Rachel says

      December 18, 2019 at 11:54 am

      Hi Linda, I haven’t tried baking this crust, but you could use the crust recipe from this tart to have a baked option. To make it almond-free, you could use oat flour instead.

      Reply
  6. Emily says

    December 16, 2019 at 4:55 am

    Hi, looks lovely! Can you make ahead and freeze? Thanks, Emily

    Reply
    • Rachel says

      December 19, 2019 at 9:22 am

      I haven’t tried freezing this one before, but it should be fine!!

      Reply
  7. Taylor says

    December 26, 2019 at 11:48 am

    This tart was delicious! I made it for my family for Christmas. I have cousins who are dairy free and gluten free, so this was perfect. Easy to make and a crowd pleaser! I used a triple blend of cocoa powder instead of cacao powder and made it in a spring form pan. Once the dessert set I removed the bottom of the pan to serve. This dessert looks and tastes impressive but was one of the easiest recipes. This is a keeper!

    ★★★★★

    Reply
    • Rachel says

      December 26, 2019 at 11:59 am

      I’m so happy to hear it was a hit for your family this Christmas, Taylor!! Thank you so much for the kind feedback.

      Reply
  8. Sherri says

    December 30, 2020 at 2:27 am

    This was delicious!! I used homemade oat flour instead of almond flour. Also, no juice so I simply used water. Lastly, I don’t have a tart tine so I made it in a glass pie plate. Thanks so much for the recipe.

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      January 2, 2021 at 10:18 am

      So glad you enjoyed it, Sherri! Thanks so much for the feedback and tips.

      Reply
  9. Aggie says

    January 13, 2021 at 12:49 pm

    Hi Rachel,
    thank you so much for the recipe. This tart is so delicious! I love the combination of chocolate and pomegranate .

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      January 13, 2021 at 12:50 pm

      So glad you’re loving it, thanks Aggie!!

      Reply
  10. Anna says

    January 29, 2021 at 10:14 am

    Can i make this in mini ceramic ramekins as well?

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      January 29, 2021 at 11:03 am

      Yes, that should totally work!! :)

      Reply

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