Pomegranate Pistachio Tarts (Gluten-Free, Vegan)

A gluten-free, vegan, and refined sugar-free festive tart perfect for any holiday celebration.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 35

Cook Time 30

Total Time 1 5

Servings (½ tart)

Calories 358kcal

Author Tessa

Ingredients

For Crust

2 cups (205g) almond flour
¼ teaspoon baking soda
pinch or two of sea salt I prefer two
2 tablespoons maple syrup room temperature
4 tablespoons coconut oil melted and cooled

For Filling

⅓ 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
½ cup pomegranate seeds

For Maple-Sweetened Chocolate

4 ounces unsweetened baking chocolate chopped
2 teaspoons pure vanilla extract
¼ cup maple syrup room temperature
¼ teaspoon sea salt

Instructions

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, and sea salt. Add maple syrup and coconut oil. Blend with a fork until liquid is evenly distributed and you can pinch the dough together with your hands.
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 completely before removing from tart pans. Crusts should be almost cool before continuing to the next steps.
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.
Place chocolate in a microwave safe bowl, melt chocolate at 30 second intervals in the microwave, stirring after each interval until you only have a small amount of chocolate pieces remaining. Stir the chocolate until completed melted, then add the vanilla extract, maple syrup, and salt. Stir to combine.
Remove the cooled tart crusts from their tins. 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 5-10 minutes before serving.

Notes

Maple syrup must be at room temperature and melted coconut oil should no longer be warm before combining the two ingredients. Otherwise, they will seize, especially when mixed with chocolate.

Inspired by Bon Appetite. Adapted from my No-Bake Granola Bars with Maple-Sweetened Dark Chocolate and my Blood Orange Mousse Tarts.

Nutrition