All I can say is you have to try one. They are divine. The combination of dark chocolate with mildly sweet pomegranate arils makes my taste buds scream for more.
I want More. Mas. Look at them, they’re beautiful. How can you resist?
Since I’ve been eating healthier I’ve been trying to find ways to satisfy my sugar cravings in a healthy way. Well, this recipe does the trick for me except with the minor detail that I can’t stop at one. They’re tiny so I guess it’s okay.
One bite is a mouth full of yummy healthiness: dark chocolate, pomegranates and coconut oil. And not to mention my crust was made from gluten and sugar free cookies. Since it’s so healthy I’ve been eating two after dinner and I’m good for the night.
It’s hard to come by pomegranates in my neck of the woods so when I saw them beautifully piled at the market, I had to buy one. They weren’t cheap but at least I could get a taste. They remind me of my childhood and sitting around the table picking out the arils with my brothers and then fighting for the last few.
This was so yummy, I couldn’t make myself share it with my family. All of the ingredients are really expensive here so the thought of letting my children have one was more than I can bear since I knew they wouldn’t appreciate the combination of flavors much less the ingredients. My husband doesn’t like fruits with seeds that you can eat, so I didn’t even bother. Oh, I had a visitor during the week that I was hoarding them so I shared with her my last one.
No Bake Dark Chocolate Pomegranate Tarts
ingredients (makes 12 small) :
Crust:
- 10 crushed quinoa cookies or other gluten free cookies
- 1/4 cup coconut oil melted
Filling:
- 1/2 of the Dark Chocolate 72% or more normal size bar (I mixed it with dark chocolate with orange peel chunks)
- 1 tablespoon coconut oil
- 1 cup pomegranate arils
1. Place your cookies in a baggie and crush them.
2. Then add the melted coconut oil to the bag and mix well.
3. Place the crushed cookie mix into 12 pc chocolate mold. I used one that had the shape of a tart or peanut butter cup.
4. Now place your coconut oil and chocolate pieces in a microwave safe bowl and melt it on low for less than 30 seconds and then check it. Stick it back in if it needs more time. Note, that if it’s mostly melted you can just take your spoon and mix around the other small chocolate chunks that still need to melt.
5. Once it’s melted pour into your molds over the crust.
6. Then immediately add your pomegranate arils on top and place in the fridge so they can harden.
