Preheat your oven to 350 degrees F. Spray a 9 inch tart pan with non-stick spray (I used coconut oil spray.)

In a food processor, grind pecans until they look like coarse sand.

Add the oat flour, sea salt, syrup, and coconut oil. Process until combined.

Add the rolled oats. Pulse until the oats resemble quick oats and all the ingredients are evenly combined.

Press the dough into your prepared tart pan.

Using a fork, pierce the dough a few times to allow the air to escape while baking.

Bake for 10-13 minutes or until the crust is lightly golden brown.

Allow the crust to cool at least 30 minutes.

Open the coconut cream and scoop out the coconut cream (thick and white) and discard any remaining coconut water (thin and colorless).

Prepare the chocolate filling by combining the chocolate chips and the reserved coconut cream in a medium saucepan over medium heat.Keep over the heat and continue to stir frequently until the chocolate chips are completly melted.

Remove the saucepan from the heat and stir in the optional sweetener and vanilla extract.

Pour the filling into the crust and chill in the fridge for about an hour or until the filling is beginning to thicken up.

Top the chocolate filling with pomegranate seeds.

Continue to allow the completed tart to set in the fridge for another 2 hours or until you are ready to serve it.

Serve cold.