Pomegranate Pistachio Tart

This festive Pomegranate Pistachio Tart recipe have an almond flour tart shell filled with maple-sweetened chocolate ganache.  Gluten-free, vegan, and refined sugar-free.

Almonds  Pistachios Pomegranate Seeds Almond Butter Maple Syrup Almond Flour  Coconut Oil

INGREDIENTS

STEP 1: Whisk crust ingredients together and divide between mini tart pans. Bake for 10 minutes.

STEP 2: Spread almonds and pistachios on a baking sheet and roast for 5-8 minutes. Let cool.

STEP 3: In a small saucepan, combine almond butter and maple syrup, then add vanilla extract. Place nuts in a large bowl and add almond butter mixture. Stir until nut mixture is evenly coated. Add pomegranates.

STEP 4: Melt chocolate. When melted, whisking quickly, add the vanilla extract, maple syrup, and salt.

STEP 4: Divide and spread the chocolate on the bottom of each tart crust. Spoon the nut mixture onto each chocolate-filled tart. Refrigerate for 30 minutes or until ready to serve.

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