One day, I came home and saw Tim had a huge smile on his face. I think I was having a bad week, perhaps it was my ‘time of the month’ I don’t remember, but I remember how excited Tim was to share me what he had just done. On a snapchat (shout out to @honeysucklebee for the recipe inspiration!), he had found a recipe to make this tart and he was eagerly making it for me to make me happy. He substituted the chocolate for my favorite kind, used coconut cream instead of heavy cream, and made it gluten free by using gluten free flour instead. Tim does not usually make desserts, so I was a little hesitant to taste how it would turn out, but once he presented it and I took my first bite, I fell in LOVE (all over again lol!). This is one of my favorite desserts now to this day. It tastes similar to my favorite Miracle Tart, but you get soo much more for so much cheaper!! And I imagine you could turn this into a delicious peanut butter flavored tart too, that’s next;D
Tim recently made this for his family for thanksgiving, and they loved it. Everyone took a slice home, and even licked the sides of the container it was in! It’s so rich, filling and delicious. I would eat this any day (incase you are reading and need some ideas Tim lol!). So if you want to surprise your chocolate loving significant other, or maybe you’re feeling like you need a little pick-me-up yourself, I suggest trying this recipe out:)
Chocolate Pomegranate TartPrint Recipe
- 1/2 Cup - Melted Vegan Butter
- 3 Tbsp - Coconut Sugar
- Dash - Sea Salt
- 1 Cup - Gluten Free Flour
- 1/4 Cup - Almond Flour
- 2 Tbsp - Cocoa Powder
- 1 1/4 Cup - Coconut Cream (refrigerate a can of full fat coconut milk overnight so the liquid and cream can separate)
- 1 tsp - Vanilla Extract
- 6oz - Dark Chocolate (We used Taza's vegan stone ground chocolate bars)
- 3 Tbsp - Melted Vegan Butter
- 3 Tbsp - Honey or Maple Syrup
- 1/2 Cup - Pomegranate Seeds
- Dash - Sea Salt
In a medium bowl, combine your butter, sugar, and salt until mixed well. Add in your flour, almond flour, and cocoa powder. Mix until dough becomes dense and easy to shape.
Using a spring form pan (oiled down!), press dough down along the sides and bottom by hand in an even layer.
Let the dough sit in the fridge for 30 minutes.
In the mean time, preheat the oven to 350F.
Take the dough out of the fridge, poke it all around to release air when baking, and bake for 20-22 minutes until golden brown.
While this is baking, proceed to make the ganache by heating up a medium sauce pan over medium heat and add your coconut cream, vanilla extract, and salt. Cook until it begins to boil.
Immediately turn off heat, adding your crushed up chocolate and melted butter and stir well.
When the ganache starts to cool and thicken, add your pomegranate seeds in (feel free to leave some leftover to sprinkle on top!). Set ganache aside.
Once the crust finished baking, take it out and let it cool.
Then pour in your ganache into your crust and refrigerate it for 2-3 hours, or until completely firm.
Enjoy for 5-7 days in the refrigerator!