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!