No-Bake Chocolate Pomegranate Fudge Tart

These no-bake decadent desserts are definitely the way to go.  I recall making a couple in the summer time when I didn’t have to turn the oven on at all, and what a treat they were.  Now ’tis the season, and everywhere you look, flashes of red and green adorn the landscape – from christmas trees with red and green baubles to tables, from christmas sweaters to baked goods.  Today, I’m presenting a no-bake fudge tart with stunning red arils from the pomegranate.  These ruby red fruit that appear around Thanksgiving/Christmas time pack a mighty punch and have anti-oxidant properties and are a good source of vitamin A, C and E.  You can even eat the seeds, they burst in your mouth!



I had always wanted a rectangular tart pan, and when I saw it, I knew I had to have it. I can’t wait to try some savory tarts in it.

no-bake chocolate pomegranate fudge tart



  • 1 cup pitted dates
  • 1 cup walnuts (can also use pecans or almonds)
  • pinch of salt


  • 1 1/2 cup cocoa powder.
  • 1 cup + 2 tablespoons pure maple syrup or honey.
  • 3/4 cup coconut oil, melted (can use refined coconut oil for less coconut flavor.  This helps it firm up in the fridge.  If substituting, use another fat that’s solid at room temperature).
  • 1 teaspoon vanilla
  • pinch of salt
  • 1/3 cup pomegranate arils, plus more for sprinkling on top.


  1. Place pitted dates, walnuts and salt into the bowl of a food processor.  Blend until mixture is ground finely and holds together when pressed.
  2. Pour mixture out into a 13.75 x 4.25-inch rectangular tart pan.
  3. Firmly press crust mixture evenly up the sides and bottom of the pan.  Place into the freezer while you prepare the filling.
  4. 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 pomegranate arils.
  5. Pour filling into chilled crust and smooth the top with a spatula.  Sprinkle more arils over the top of the tart.  Place tart into the fridge to chill for at least 30 minutes, or until filling and crust is firm.
  6. Remove tart from the pan and cut into slices.  Serve right away or return to the refrigerator until ready to use.
  7. Keep leftovers refrigerated and let stand 5-10 minutes at room temperature before serving.


Warning: Just a sliver of this rich and decadent dessert will satisfy those chocolate cravings.


32 thoughts on “No-Bake Chocolate Pomegranate Fudge Tart

    1. Thanks Mimi, so sorry I’m getting back to you so late. The blogging part of my life was on hold for a few weeks as it was crazy hectic here. All back to normal now, I hope you enjoyed Christmas and New Year’s.

      Liked by 1 person

    1. Thanks so much Sonal – sorry I’m only just responding to these messages, my blog was left on the back burner, I best get back on track soon before people forget me 🙂 Happy New Year!


    1. Ha ha, I wish I could have sent you a whole one across the pond 🙂 So sorry I’m getting to these messages just now, it was crazy busy over the holidays. I hope you had a good Christmas and a bright and healthy 2018 coming up.


    1. Thanks Ana. Sorry I’m responding so late, it was crazy busy over the holidays. I wish you a healthy and blessed New Year 2018, lovely to hear from you. I’ll have to hop onto your blog and see whats cooking where you are 🙂


    1. Thanks so much Karen. I’m sorry I’m responding so late, it was crazy busy over the holidays and my blog took a seat on the back burner 🙂 Hopefully up and running again. Yes, they are chopped pistachios. Wishing you a healthy and blessed New Year 2018.

      Liked by 1 person

  1. I bought one of these tart pans not too long ago and needed another recipe to try. Dates in the crust – I am always amazed at the ingredients that go into a recipe. Chocolate and pistachios (?) I didn’t see this as a topping in your recipe but I am sure you can use any nut you want. I will take 2 slivers please. Hope everything is okay with you… Happy New Years Loretta and the best to you in 2018.

    Liked by 1 person

    1. Hi Judi, I just added the pistachios to make it kind of festive. The recipe itself did not call for any nuts at all, but I thought the pistachios would make it look Christmasy! Sorry I’m responding so late, it was crazy busy over the holidays and my blog took a seat on the back burner 🙂 Hopefully I’ll be up and running again soon. Wishing you loads of good wishes and good health for 2018. See you on the blog site soon 🙂


    1. Thanks Mollie – gosh my blog got shoved on the back burner, haven’t been at it for a few weeks as it was crazy busy around the holidays. I hope you and your family enjoyed Christmas and New Year’s. Wishing you good health and good dishes for 2018 🙂

      Liked by 1 person

  2. How could I have missed this Loretta? This eye-catching dessert with its scrumptious crust must have just vanished as soon as you made it.


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