Decadent Single Serve Pomegranate Chocolate Tart
Prep time
Cook time
Total time
Equipment: 4-inch tart pan
Serves: 1
  • ¼ cup raw cashews
  • 4 pitted dried dates, soaked in ⅓ cup hot water
  • 1 tablespoon whole flax seeds
  • 1 tablespoon whole shelled pumpkin seeds
  • ⅓ cups blanched almond flour
  • 1 tablespoon cacao powder
  • Pinch of sea salt
  • ¼ cup filtered water
  • ⅓ cup dairy-free dark chocolate or chocolate chips
  • 2 tablespoons fresh pomegranate juice
  • ¼ cup pomegranate seeds, for topping
How To Make
  1. Cover raw cashews with hot filtered water.
  2. Add pitted dried dates to a separate small mixing bowl. Soak in hot filtered water.
  3. Add flaxseeds and pumpkin seeds to a personal blender or spice grinder and grind until fine. Mix with the almond flour, cacao powder, and sea salt.
  4. Add dates and water from soaking into a small blender. Blend until smooth. Add date paste to flour mixture and mix well to moisten. Press crust mixture into the bottom of a 4-inch tart pan. Refrigerate while preparing filling.
  5. Drain cashews from water and add to a food processor with filtered water. Blend until creamy.
  6. Melt dairy-free chocolate chips in a double boiler, about 7 minutes. Once melted, gradually stir in cashew cream and fresh pomegranate juice.
  7. Remove crust from the fridge and immediately pour filling evenly over crust. Sprinkle the top with fresh pomegranate seeds. Refrigerate for 1 hour until filling is firm and enjoy.
  8. Store tart covered in refrigerator. Best enjoyed within 2 days.
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