Hello, everyone! I am back again! I finally finished up graduate school a little over a week ago and then was busy celebrating Christmas at home with my family. So far it has been really nice being “funemployed”. It gives me a lot more free time to do things like blogging (and searching for jobs, of course).
While at home this week, I experimented with making some raw vegan tarts and pomegranate chia jam and came up with these dark chocolate pomegranate tarts. So delectable and healthy! Perfect for some finger food for your New Years party coming up in a couple of days. I know myself and many other people are pretty excited to reel in 2017 and kiss 2016 goodbye. But anyways back to these delicious chocolate pomegranate tarts…
The base of these tarts is SO easy to make and only requires only two ingredients: Medjool dates and almonds. Simple as that. I placed both ingredients in a food processor and blended until smooth. Then, I tried to press about a tablespoon of the mixture into mini muffin tins, but unfortunately had some issues with them sticking and not wanting to come out! Molding the crust into mini cupcake wrappers worked much better as they will come out of the muffin tins a lot more easily!
Next, I made the pomegranate chia jam. This chia jam is a wonderful combination of tartness with a hint of sweetness. The recipe below makes a lot, in which leftovers can be spread on toast, bagels, ice cream, or any other sweets of your preference. Chia seeds can be on the pricier side, but I’ve found that my favorite brand for chia seeds is the Nutiva Organic Chia Seed. These are organic and reasonably priced, especially if you eat a ton of chia seeds and buy them in 32-ounce bulk.
After letting the chia jam sit in the fridge overnight, I scooped up one big dollop and placed inside each tart crust. The great thing about this recipe is that it requires no baking, something that I am not the best at. And they are vegan, refined sugar-free, and a healthier dessert! That is why these raw tarts are the best.
Of course, everything is better with chocolate! So, I drizzled these babies with lots of melted dark chocolate, which made them taste that much better. Because who doesn’t like chocolate on their dessert?
Try the recipe below and consider bringing these tasty raw dark chocolate pomegranate tarts for your holiday party. People will thank you for bringing something that will not cheat them out of their New Years resolutions! Enjoy 🙂
- 1½ cup Almonds, raw
- 1½ cup Medjool Dates, pitted
- 2 cups of Pomegranate seeds
- 3-4 Tablespoons of Chia Seeds
- 3 Tablespoons of Maple Syrup
- ½ cup Dark Chocolate Chips
- 1 teaspoon Coconut Oil
- Place all of the pomegranate chia jam ingredients into a blender
- Pulse and blend until smooth
- Pour blended mixture into a storage container to place in the fridge overnight
- Then, place the ingredients for the crust into a food processor and blend until nuts and dates are smooth and beginning to clump together
- Put mini cupcake wrappers in two mini muffin tins
- Scoop about a tablespoon of crust mixture into each cupcake wrapper and mold it with your fingers to create a bowl shape
- When the pomegranate chia jam is ready and the chia seeds have absorbed the liquid to create a jam-like texture, spoon some mixture into each tart crust
- After filling each tart crust, place the dark chocolate chips and coconut oil into a microwave-safe bowl and warm up in the microwave in 30-second increments until chocolate mixture is fully melted
- When it is fully melted, drizzle chocolate over each tart
- Place chocolate drizzled tarts into the fridge until the chocolate has cooled (about 15 minutes)
- Once the chocolate has cooled, tarts are ready to be taken out of the fridge, unwrapped, and enjoyed!
Products I used to make this recipe:
- Food To Live Organic Medjool Dates
- Kirkland Signature Supreme Whole Almonds
- Nutiva Organic Chia Seeds
- Coombs Family Farms Maple Syrup
- Ninja Food Processor