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how to make a chocolate tat
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Chocolate Tart with Pomegranates

This chocolate tart recipe topped with pomegranates is an easy and beautiful dessert that is sure to impress! Makes one 9-inch tart, cut into 6 pieces.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: baked goods, chocolate, tart
Servings: 1 slice
Calories: 997kcal


for the crust-

  • 3/4 cup pecans
  • 1/4 cup coconut oil melted
  • 3 Tablespoons pure maple syrup
  • 1/4 teaspoon sea salt
  • 1/2 cup oat flour
  • 1 cup rolled oats

for the filling-

  • 2 cups semi-sweet chocolate chips
  • 14 ounce can of coconut cream chilled in the fridge overnight
  • 2 Tablespoons of pure maple syrup optional
  • 1 teaspoon vanilla extract

for the topping-

  • Seeds from 1 Pomegranate patted dry


  • 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.


This recipe may be prepared a day in advance.


Calories: 997kcal