Rich Chocolate Pomegranate Tart

It’s actully the kids dinner time as I sit down to discuss this rich chocolate pomegranate tart with you. Usually, you can’t catch from 3-6 pm. I’m busy building forts and wiping meatball faces. Today, my baby decided she was SO TIRED she couldn’t stay up a minute longer and promptly fell asleep. While most people would reach for a glass of wine at this point (trust me, i’ll get there) I’m sitting here typing. My dinner is miraculously slow cooking in the oven so I grabbed a bottle of kombucha & a bowl of my chocolate granola (recipe coming soon!) because I really really want to get this out to you in time for Tu Bishvat.

Dedication I tell ya.

Usually I struggle with holiday themed recipes. I feel like alot of holiday meals are tradition and people often make what their mother made, and it’s hard to come up with something fitting for the holiday yet new. I’ve come to the realization that people love easy. Myself included! If you’ve got easy, beautiful and delicious…now that’s a WINNER! Don’t you think?

So on to the topic of this chocolate pomegranate tart. I think it checks all the boxes. It’s 5 ingredients, decadent and visually stunning. You can make this in honor of Tu Bishvat or anytime of the year. Did I mention it’s non dairy?!

Rich Chocolate Pomegranate Tart

A decadent and rich chocolate tart laced with pomegranate.
Prep Time 10 mins
Course Dessert


  • 1 cup full fat coconut milk
  • 1/2 cup pure pomegranate juice
  • 16 oz good quality dark chocolate finely chopped
  • 1/2-1 cup pomegranate seeds depending on preference
  • 1 9" chocolate graham cracker pie crust


  • In a pot, heat the coconut milk and pomegranate juice over medium heat. Place the chopped chocolate in a heatproof bowl.

  •  Bring the mixture to a boil and pour it over the chocolate. Let it sit for a minute, and then whisk until smooth. Pour the filling into the pie crust. 

  • Garnish the pie with pomegranate seeds.

  • Place the pie in the refrigerator for 2-3 hours to set and cool completely. Slice and serve!
    Store leftover pieces in the refrigerator. 

How simple does that sound?

Oh the baby is about perfect timing! Time to feed her dinner. I’m glad I got to hop on here and share this recipe with you. I hope you enjoy it! As always, I love hearing from you. Please tag me with your @tomatoes_tomahtos cooks and bakes with me on instagram! It’s always good to note which recipes go over well with you guys!

more Tu’ Bishvat inspired recipes

Fruit and nut crisps

Fruit tart

Winter cheeseboard

Until next time,



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