Chocolate Pomegranate Tart
Ingredients
- ¼ cup plus 1 Tbsp coconut oil, divided
- 1½ cup whole almonds
- ¾ cup shredded unsweetened coconut
- ⅛ tsp salt
- 1 egg white
- 2 tsp vanilla extract, divided
- 2 (4-oz) bittersweet chocolate bars, finely chopped
- 1 cup heavy cream
- 1 cup pomegranate juice
- 1 cup pomegranate arils
Instructions
- Preheat oven to 350°F. Melt ¼ cup coconut oil in a small bowl. Pulse nuts, coconut, and salt in a food processor until nuts are coarsely chopped. Add egg white, melted oil, and 1 tsp vanilla; process until combined.
- Press almond mixture into a 10-inch tart pan or pie plate; bake 20 minutes or until crust is lightly browned. Cool completely .
- Place chocolate and 1 Tbsp coconut oil in a heatproof bowl. Bring cream, juice, and 1 tsp vanilla to a simmer in a small saucepan over medium heat; remove from heat, and immediately pour over chocolate; let stand 5 minutes.
- Stir mixture with a rubber spatula until chocolate is completely melted and ganache is smooth; pour filling into crust, and smooth with back of spoon; cool completely. Top with pomegranate arils.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
370
|
370
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 7 | 7 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 35 | 35 |
| T. Sugs (g) | 12 | 12 |
| A. Sugs (g) | 5 | 5 |
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