Vegan Pomegranate n Chocolate Tart – a gluten-free flaky crust filled with a slightly sweet and tart cranberry pomegranate layer and topped off with a smooth and rich dark chocolate ganache. This chocolate tart is not only gluten-free and refined sugar-free, but also completely plant-based. The perfect decadent dessert to bring to any dinner party.
Do you love a fruit and chocolate combo as much as I do? They’re a dream team of flavor if you ask me. If the answer is yes, you need to make this luxurious vegan pomegranate dark chocolate tart asap; you’ll be a legend amongst your friends and fam.
One thing I love about this tart is that the tartness of the cranberries and pomegranate seeds cut through the richness of the delicious vegan dark chocolate ganache This perfect combination will leave you wanting more. The nutty crust adds a lovely crunch to it as well.
As I mentioned, this is a fairly simple recipe. While it looks like a lot of work, you’ll be done preparing this tart in under one hour. Top it off with some fresh pomegranate seeds and you got yourself a winner.
Master the art of the tart with the help of these beautiful recipes:
- White Chocolate Cranberry Tart
- Vegan Blood Orange Dark Chocolate Tart
- Vegan Raspberry Mousse Tart
- White Chocolate Cranberry Tart
- Vegan Dark Chocolate Mousse Tart
- No-bake Lemon Lavender Tart
How do I prepare this delicious pomegranate dark chocolate tart
The almond oat crust is deliciously flaky and nutty. It adds a bit of a crunch to the smooth rich filling which is always a nice surprise. All it takes, is a food processor and five minutes of your time. Easiest tart crust you’ve ever made.
However, the actual hero in this dish, is that beautiful pomegranate cranberry jam layer. You’ll need to exert every drop of self control you have to not just eat the jam straight out of the bowl. I was tempted but thankfully overcame it, because I need to share this stunning masterpiece with you guys š
To prepare the dairy-free chocolate filling you’ll require only 3 ingredients. In a small saucepan add coconut milk and agave syrup.
Heat the mixture over low until everything is mixed evenly. Once you have that, add chocolate and stir until it’s fully melted into the coconut milk. Pretty simple right?
Prepare this stunner ahead of time and bring it to dinner parties or holiday gatherings. Trust me, family and friends will be super impressed. I’ve gotten so many compliments on the flavor of this tart, and it’s really SO EASY TO MAKE!
As always, if you happen to make this yummy vegan pomegranate chocolate tart, please let me know! Iād love to see how they turn out and donāt forget to tag @delight.fuel or simply comment below.
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Vegan Pomegranate Chocolate Tart
Vegan Pomegranate & Dark Chocolate Tart - a gluten-free flaky crust filled with a slighly sweet and tart cranberry pomegranate layer and topped off with a smooth and rich dark chocolate ganache. This chocolate tart is not only gluten-free and refined sugar-free, but also completely plant-based. The perfect decadent dessert to bring to any dinner party.
Ingredients
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup almonds
- 5 tbsp coconut oil, melted
- 2 tbsp agave syrup, (sub with maple syrup or honey)
- 1 tbsp cacao powder
Chocolate Layer
- 1 can full-fat coconut milk
- 10 oz stevia sweetened chocolate sub with unsweetened or semi sweet chocolate
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- 1/4 cup agave syrup (sub with maple syrup or honey)
Cranberry Pomegranate Jam
- 1 1/2 cups cranberries
- 1/3 cup pomegranates
- 1/4 cup agave syrup (sub with maple or honey)
- 1/3 cup water
- 1 tsp agar agar powder
Instructions
1.) Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.
2.) For the crust add oats and almonds into a food processor. Pulse until combined and add agave syrup and melted coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
3.) For the cranberry pomegranate layer heat cranberries, pomegranates, water and agave syrup over low-medium heat for about 5-10 minutes until fruit has broken down. Add a little extra water if the jam feels too thick.
4.) Add agar powder and simmer for about 5 minutes while stirring continously. Pour into crust and let sit for about 5-10 minutes.
3.) For the chocolate filling heat coconut milk and agave syrup in a small saucepan over medium heat and stirr. Turn heat off and add the chocolate. Stir until chocolate has completely melted. Pour chocolate ganache into your crust.
4.) Refrigerate for about 2-3 hours until has set.
5.) Garnish with fresh fruit and serve. Store leftovers in the refrigerator for up to two days.
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