Microwave coconut oil in a medium microwave-safe bowl on HIGH for 30 to 60 seconds or until melted. Stir in graham cracker crumbs and 3 tablespoons sugar with fork until combined. Press mixture firmly onto bottom and sides of a 14 x 4 1/2-inch rectangular tart pan with a removable bottom; set aside. Wipe bowl clean with paper towels.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Dark chocolate and pomegranate are a match made in flavor heaven! Pair them together in this rich no-bake tart worthy of any special occasion.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 6 tbsp. Hy-Vee refined coconut oil | ||
| 1 c. Hy-Vee graham cracker crumbs | ||
| 7 tbsp. Hy-Vee granulated sugar, divided | ||
| 2 bar(s) (3.5-oz. each) Zöet 70% cacao dark chocolate, broken into pieces | ||
| ⅔ c. Hy-Vee heavy whipping cream | ||
| 2 tbsp. 100% pomegranate juice | ||
| 1 c. pomegranate arils, divided | ||
| Sea salt flakes, for garnish |
Things To Grab
- 14 x 4-1/2-inch rectangular tart pan
- Medium microwave-safe bowl
- Paper towels
Directions
Combine chocolate and cream in the same bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time. Whisk in remaining 4 tablespoons sugar and pomegranate juice. Fold in 3/4 cup pomegranate arils. Spread chocolate mixture in prepared crust.
Pat remaining 1/4 cup pomegranate arils dry with paper towels; sprinkle on top of chocolate. Refrigerate for 2 hours or until firm.
To serve, remove from refrigerator 30 minutes before serving. Remove sides from tart pan. Garnish with sea salt flakes, if desired.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 20mg
- Sodium: 60mg
- Total Carbohydrates: 29g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%