January Recipes

No-Bake Dark Chocolate Pomegranate Tart

Slices of pomegranate aril chocolate pie
Hands On:
20 minutes
Total Time:
20 minutes


  • 6 tbsp Hy-Vee refined coconut oil
  • 1 cup 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 cup Hy-Vee heavy whipping cream
  • 2 tbsp 100% pomegranate juice
  • 1 cup pomegranate arils, divided
  • sea salt flakes, for garnish
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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 4½-inch rectangular tart pan with a removable bottom; set aside. Wipe bowl clean with 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 ¾ cup pomegranate arils. Spread chocolate mixture in prepared crust.
Pat remaining ¼ 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

Serves: 10
Amount Per Serving
% Daily Value*
Total Fat: 24g 31%
Saturated Fat: 16g
Trans Fat: 0g
Cholesterol: 20mg 7%
Sodium: 60mg 3%
Total Carbohydrate: 29g 11%
Dietary Fiber: 3g 11%
Sugars: 20g 40%
Protein: 3g 6%

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