Chocolate and pomegranate tart

8 servings Prep: 25 mins, Cooking: 25 mins, Chill/rest/proof: 2 hrs
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It is hard to believe when tasting this absolutely delicious tart that it is vegan and dairy-, gluten- and refined sugar-free. It is super quick and easy to prepare and includes only a handful of ingredients.

By Independent Contributor December 18 2020
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Ingredients (9)

1/3 cup coconut oil — melted
3 tbsp maple syrup
2 cup almond flour
1/4 cup cocoa powder
1/4 tsp salt
340 g dark chocolate — sugar and dairy free, finely chopped
3/4 cup coconut cream
1/4 cup pomegranate juice
1/2 - 1 cup pomegranate rubies
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Lightly grease a 22cm tart pan with a removable bottom, with non-stick coconut oil cooking spray. Set aside.

In a small microwave-safe bowl or measuring jug, melt the coconut oil, then add the maple syrup.

Add the almond flour, cocoa powder and salt to a mixing bowl, then pour over the wet ingredients and mix until well combined.

Pour the mixture into the prepared tart pan and press up the sides then evenly across the bottom with a spoon or spatula. Work it into all the crevices and ensure there are no cracks until you have an even, compacted crust.

Place in the fridge while you preheat the oven to 180°C.

When the oven is ready, bake the crust for 10–15 minutes, then remove and cool on a wire cooling rack. Do not remove from the tart pan. When it is cool enough, place in the fridge to chill for a few minutes before adding the filling.


Place your chopped chocolate in a medium-sized bowl. Place the coconut cream and pomegranate juice in a small saucepan and place on medium heat to bring to a simmer.

When the mixture is hot and steamy, pour it over the chocolate and cover with plastic wrap or a tight-fitting lid or plate. Let sit for around 5 minutes.

Stir the mixture, until a smooth, slightly thickened chocolate ganache forms.

Option 1: Add the filling to the crust, give it a gentle jiggle to help the ganache even out, then sprinkle the pomegranate seeds over the top.

Option 2: Add a layer of pomegranate seeds to the crust before adding the filling, reserving a few for decorating later, then gently pour the filling into the crust, trying not to disturb the seeds. Then give it a gentle jiggle to help the ganache even out.

Place in the fridge for at least 2 hours, or preferably overnight.

Gently remove from the tart tin when ready to serve (if you struggle to remove it, leave it for a few minutes for the tin to come to room temperature).

Decorate as you wish and enjoy!


This crust can be used unbaked but will not be as stable. If you want a no-bake crust, I would suggest chilling it for a lot longer, preferably overnight, and/or use a pie dish that you can serve it in so that you do not have to remove it and chance it falling apart.

Reprinted with permission from Vanessa Vermaak. Follow along on Instagram for more recipes.

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