It’s December 1st and the official start to the holiday season! I love this time of year. The lights, the decorations, the music, the food… and especially the buildup to Christmas. The anticipation of seeing those you love and sharing that special time is what makes this time of year the best. Everywhere you go you feel the holiday cheer, which is the thing that makes the cold not really matter that much.
With the holidays in full swing, it’s time to start planning holidays menus. Whether you’re creating a feast for a crowd or a cozy diner for two, this chocolate pomegranate tart will be the perfect dessert to complete the evening. Rich chocolate flavours combine with the sweet tartiness of the pomegranate seeds to create a dessert that you will swear was loaded with sugar. But there isn’t an ounce in here! Instead, medjool dates give the crust the caramel flavour, while pure maple syrup sweeten the filling. Plus I can’t get over the vibrant colours of the pomegranate arils that really pop against the deep chocolate filling. It’s just beautiful and perfect for the holidays.
Chocolate Pomegranate Tart
Makes 10-12 slices
1 cup oatmeal
1 cup almonds
Pinch of sea salt
6 medjool dates, pitted
2 tbsp unsweetened almond milk
¾ cup good quality unsweetened cocoa powder
6 tbsp coconut oil, melted
6 tbsp maple syrup
1 cup pomegranate arils, for topping
1. Line the bottom of a 9-inch tart pan with parchment paper and set aside.
2. In a food processor, combine the oatmeal, almonds and salt and pulse until you get a fine meal. Careful not to over-process, you don’t want the almonds to start releasing their oil. Add the dates and continue blending until combined. Add the almond milk and pulse until combined. You want to dough to be crumbly, but stick together when pressed between your fingers.
3. Press the dough into the prepared tart dish evenly and set aside.
4. Next, prepare the chocolate filling. In a small bowl, combine the cocoa powder with half of the melted coconut oil. Stir until smooth. Add the maple syrup and stir until combined. Finally, add the remaining coconut oil. Pour the mixture onto the tart shell.
5. Quickly top with the pomegranate arils, pressing them into the chocolate filling to set. It’s important to work quickly here since the chocolate filling will set rather fast.
6. Place in the fridge for at least one hour before serving.
[All photos are my own and not to be used without permission]