This rich and creamy dessert combines two beloved holiday tastes, dark chocolate and pomegranates, and comes together quickly. It has the added bonus of requiring no cooking time, so you have more time to do other things you love.
Crust
2 cups almond flour
¼–½ cup cacao powder, to taste
¹⁄³ cup coconut oil, melted
2 tablespoons pure maple syrup or agave nectar
pinch of sea salt
Filling
8 ounces dark chocolate, finely chopped
½ cup canned full-fat coconut milk
¼ cup pomegranate juice
½ cup pomegranate arils, divided
Lightly grease 8-inch springform pan with coconut oil.
In mixing bowl, combine crust ingredients. Stir to fully combine.
Press crust mixture evenly along bottom and sides of prepared pan. Refrigerate while preparing filling.
In large heat-safe bowl, place chopped chocolate.
In small saucepan, bring coconut milk and pomegranate juice just to a boil. Pour hot mixture over chocolate, and whisk slowly until chocolate is melted. Add ¼ cup pomegranate arils.
Pour chocolate mixture onto prepared, chilled crust, and garnish with remaining arils. Refrigerate until set and cooled (1–2 hours) before slicing and serving.
