No-Bake Vegan Chocolate Pomegranate Tart
This No-Bake Chocolate Pomegranate Tart is made with 8 simple ingredients and is perfect for holiday entertaining! No baking is required for this gluten-free, paleo, and vegan tart.
Oh, pomegranates. How I love you so.
Pomegranates have been one of my favorite 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.
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! 👏👏👏
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.
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.
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!
If you like this, check out these gluten-free vegan recipes…
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No-Bake Vegan Chocolate Pomegranate Tart
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Healthy
- Diet: Vegan
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
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
- Lightly grease an 8-inch pan with a removable bottom with coconut oil.
- 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.
- 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.
- Garnish the top with pomegranate seeds.
- Place tart in the refrigerator to set and cool completely, about 1 to 2 hours. Slice and serve.
- Store all leftovers in an airtight container in the refrigerator.
Would it be possible to use oat flour in place of the almond flour?
Thank you.
Hi C, I haven’t tested it that way but that should be just fine. Enjoy!
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
Cupcake? Lol… Chocolate
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!!
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.
Hi Sara, I’m not quite sure what went wrong! Is your tart pan a deep one? I’m guessing that maybe what happened…
I made this for US Thanksgiving and it was AMAZING! I just want to sit and eat the whole thing. :)
So glad to hear it was a hit, Denise!
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?
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.
Hi, looks lovely! Can you make ahead and freeze? Thanks, Emily
I haven’t tried freezing this one before, but it should be fine!!
What can I use instead of pomegranate juice? I have cranberry, could I use that? Or fresh squeezed orange juice? What else?
Yes, cranberry or orange would work – any of your favorite juice or liquids are ok, they’ll just each impart a bit of their own flavor.
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!
I’m so happy to hear it was a hit for your family this Christmas, Taylor!! Thank you so much for the kind feedback.
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.
So glad you enjoyed it, Sherri! Thanks so much for the feedback and tips.
Hi Rachel,
thank you so much for the recipe. This tart is so delicious! I love the combination of chocolate and pomegranate .
So glad you’re loving it, thanks Aggie!!
Can i make this in mini ceramic ramekins as well?
Yes, that should totally work!! :)
Mine has been in the fridge for a couple hour but hasn’t set? I just moved it to the freezer in hopes it solidifies. Any thoughts as to what mistakes I made?
Hi Kaylie, was your coconut really really liquidy? It should be decently thick but sometimes you get a dud can that’s pretty watery, and that can make things a lot softer! Hopefully it set up by the time you’re seeing this though! If it’s still super liquidy, you can try adding in a little coconut oil or extra melted chocolate to help it firm up!
Best Gluten free dessert I’ve had by far, Amazing!!!!
So glad you’re loving it, Debbie!
The filling in this tart was not very deep, but it was tasty! Would make again.
Glad you liked it, Jamie! The depth issue may have been caused if you used a slightly wider pan, but because it’s so rich it’s definitely not super thick!
Simply amazing it’s my go to tart now
Thanks so much Marlene!
I’m looking to make this recipe for Thanksgiving and was wondering if I could use the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour instead of Almond Flour? I’m super excited to try out this recipe, sounds delicious!
Hi Halle, it would work, but I haven’t ever tried that flour for this recipe and my only concern would be that it doesn’t taste good unbaked since it’s more whole grain flours, which can have a heavier, more flour-y taste than almond flour.
How long will this tart last in the fridge?
It should be good for about 5 days!
So excited to try this! can I use regular almonds instead of the blanched ones? thanks
Yes regular almond flour should be fine for this particular reccipe!
Excited to eat this tart but only have coconut cream. Will this work in place of coconut milk?
Yes, that will be fine. Enjoy!
For the crust I used self-rising flour and added some vanilla and a bunch of sugar (I didn’t measure anything) and likewise more coconut oil – it turned out great! It’s not paleo anymore, but it tastes more sweet which my partner prefers. I didn’t have pomegranate juice, so I just used red wine (vegan) – but I poured way too much in the saucepan. I also brought the cream to a full boil on accident and because I didn’t want to make more dirty dishes I just poured the chocolate pieces (used the full bar, 90g, because I was too lazy to look up what 8oz would be) on top of the boiling Coconut Cream (I didn’t use the full-fat coconut milk because I figured the cream would be better). I waited about 20 seconds (instead of a minute) and then I used beaters to mix it all up. The filling had too much wine so it never solidified, plus I think the boiling messed things up – but I must admit this was still one of heck of a great frozen dessert! My boyfriend and I ate most of it within a 24-hr period. We just let it thaw for a few minutes once we sliced a frozen piece out of the freezer. I am making this comment to remember next time to make the crust the same. But with the filling, I’d omit any liquid and instead just use Coconut Cream whipped (no heating) and then just add melted chocolate to the whipped cream, whisk together the whipped cream and melted chocolate, stir in pomegranates and then pour that over the crust. I took a picture – It really looks the same as the recipe even with all the changes.
Hi Denise. So glad it worked out and was delicious, even with all the changes! One thing I’ll note that may be the reason it didn’t solid – 90g of chocolate is only about 3 oz, and chocolate really helps firm up the filling, so using more chocolate next time should help it firm up beautifully. Glad you enjoyed!