These festive Pomegranate Pistachio Tarts are filled with maple-sweetened chocolate. Gluten-free, vegan, and refined sugar-free.
Our week got off to a rather unusual start. My husband, in one wrong move off the curb, broke his foot. We spent Sunday night in the ER with my family that rushed to help me get him there. And thank goodness for them, for as I, the healthy one with no broken foot, was a total wreck.
But my mom, taking note of her freaked out introverted daughter, chatted away with the nurses, x-ray technicians, and doctors that would swoop in and out, making friends with them all. It reminded me of the movie While You Were Sleeping (one of my favorites), and I promptly started making a mental list of the holiday movies we could watch while Heath is recuperating.
Luckily, moments before our trip to the ER, I had begun to formulate the idea for these pomegranate pistachio tarts. I was decorating our tree, stringing lights around our place and might have even been humming “Winter Wonderland’. I wanted to create something fairly simple that would prove to be a festive dessert for any holiday celebration.
The crust is a no-fuss almond flour press-in crust. Maple-sweetened dark chocolate kisses the bottom and an almond butter-maple syrup glaze coats the pomegranates, pistachios, and almonds. The pomegranates add the perfect burst of tart against the sweetened nuts and rich chocolate.
This recipe is versatile – use the tart pans or non-tart pans that you have on hand. Make with small tart pans, make in one big tart pan, or use a cupcake pan, just adjust the time you bake the crust. Enjoy!
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Pomegranate Pistachio Tarts (Gluten-Free, Vegan)
- 1/3 cup raw almonds
- 1 cup raw pistachios
- ¼ cup creamy unsalted almond butter
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- 1/2 cup pomegranate seeds
For Maple-Sweetened Chocolate
- 4- ounces unsweetened baking chocolate chopped
- 2 teaspoons pure vanilla extract
- 1/4 cup maple syrup room temperature
- ¼ teaspoon sea salt
- 2 cups almond flour packed
- ½ teaspoon baking soda
- pinch or two of sea salt I prefer two
- 2 tablespoons maple syrup
- 4 tablespoons coconut oil melted
- Preheat the oven to 350 degrees Fahrenheit. Grease six 4-inch tart pans with coconut oil or spray. In a medium bowl, whisk together almond flour, baking soda, sea salt. Add maple syrup and coconut oil. Blend with a fork until liquid is evenly distributed.
- Place six 4-inch tart pans on a baking sheet. Equally divide crust mixture between tart pans. Press crust mixture into bottom and up sides of pans. Bake for 10-11 minutes or until crust has started to turn golden brown. Remove from oven and cool in pans on a wire rack. Keep the oven on at 350 degrees.
- While the crusts are cooling, spread almonds and pistachios on a baking sheet and roast for 5-8 minutes, careful to not burn nuts. Remove and allow to cool.
- In a small saucepan, combine almond butter and maple syrup on low heat, stirring occasionally. Once thoroughly combined, add vanilla extract and pinch of salt. Place nuts in a large bowl and add almond butter mixture. Stir until nut mixture is evenly coated. Add pomegranates and stir to coat. Set aside and prepare maple-sweetened dark chocolate.
- Carefully remove tarts from pans (helps if you loosen crust from sides with a knife or fork). Place chocolate in a microwave safe bowl, melt chocolate at 30 second intervals in the microwave, stirring after each interval. When the chocolate has melted, whisking quickly, add the vanilla extract, maple syrup, and salt.
- Using a small spoon, divide and spread the chocolate on the bottom of each tart crust. Spoon the nut mixture onto each chocolate-filled tart crust. Refrigerate for 30 minutes or until ready to serve. If tarts are refrigerated for over an hour, allow them to sit out for about 5 minutes before serving.