If you’re looking for an elegant dessert with as little effort as possible, this No-Bake Chocolate Pomegranate Tart is it friend! It has become one of my go-to favorite festive-season treats.

It is rich, glossy, deeply chocolatey, and studded with tart, jewel-like seasonal pomegranate arils that make every slice feel festive. And the best part? It’s made entirely with wholesome ingredients, contains no refined sugar, and requires no baking.

A simple date-and-nut crust (pecans are my favourite here!) forms the perfect buttery base. The filling comes together in minutes—just cocoa, maple syrup, melted coconut oil, and vanilla whisked into a silky chocolate cream.

After a quick chill in the fridge, the tart sets beautifully and is ready to slice, serve, and impress. It’s the perfect way to celebrate pomegranate season and add a touch of decadence to your table!

chocolate pomegranate tart

Ingredients

For the Crust

1 cup pitted dates
1 cup walnuts (can also use pecans, almonds, or other nut of choice). I actually really love pecans for this.
Pinch of salt
Pinch of cinnamon

For the Filling

1 1/2 cup cocoa powder or raw cacao
1 cup + 2 tablespoons pure maple syrup or honey
3/4 cup coconut oil, melted
1 teaspoon vanilla
pinch of salt
pinch of cinnamon
1/3 cup pomegranate arils, plus more for sprinkling on top (optional; can also leave it plain)

You can also sprinkle mini chocolate chips, crushed pomegranates, coconut flakes, etc., on top!

Instructions

For the Crust

Place pitted dates, nuts, and salt into a food processor. Blend until the mixture is ground finely and holds together when pressed.
Pour the mixture into a 13.75 x 4.25-inch rectangular tart pan or another pan of your choice. For me, this size pan works really well.
Firmly press the crust mixture evenly up the sides and bottom of the pan.
Place into the freezer while you prepare the filling.

For the Filling

In a large mixing bowl, combine cocoa powder, maple syrup, melted coconut oil, vanilla, and salt. Whisk together until well blended and smooth.
Fold in the pomegranate arils.
Pour the filling into the chilled crust and smooth the top with an offset spatula. Sprinkle more arils over the top of the tart.
Place the tart in the fridge to chill for at least 30 minutes, or until the filling and crust are firm. It's really important to refrigerate and let it set.
Remove tart from the pan and cut into slices. Serve right away or refrigerate until ready to use.

If you’re looking for other desserts to make this holiday season here are a few of my favorites!

Pistachio and Pomegranate Chocolate Bark

Poached Pear Caramel Cake

Cranberry Chocolate Chip Cookies

Chocolate Dipped Orange Wedges

Baked Pears with Honey and Cinnamon

Whether you’re hosting a holiday gathering, bringing a dessert to share, or simply treating yourself to something special, this Chocolate Pomegranate Tart is the kind of recipe that never disappoints.

It’s effortless yet luxurious, wholesome yet indulgent, and beautiful enough to steal the spotlight on any table. I hope you enjoy every chocolate-rich bite and that this simple no-bake tart becomes one of those desserts you return to again and again for years to come.

If you make it, let me know how it turned out for you!

Love, Annette xx