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.
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
|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
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.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 20mg
- Sodium: 60mg
- Total Carbohydrates: 29g
- Protein: 3g