CHOCOLATE POMEGRANATE TARTS

My husband’s favorite dessert

It’s unexpected but such a fun mouth party. I keep them stashed in the freezer for after dinner sweet treat!

They’re also super easy to put together with pantry staples! We all love this and I hope they become a treasured part of your freezer too 🙂

crust:

2 cups almond flour

1/4 tsp baking soda

1/4 tsp salt

3 tbsp maple syrup

1/4 cup EVOO

filling:

1/3 cup sliced almonds

1 cup pistachios

1/4 cup almond butter

1/4 cup maple syrup

1/4 tsp salt

Seeds of 1 full pomegranate

1 cup melted dark chocolate 🍫

MAKE IT

Preheat oven to 350 F.
In a bowl, add all crust ingredients and mix until a sticky dough forms. Using your hands to do this is the easiest way to get it to mix!
Butter or use EVOO to grease the lining of a muffin tin. Or use muffin liners but I was out.
Divide the dough between all the muffin spaces.
Bake for 15 minutes or until it turns golden brown. Remove from oven and let cool a few minutes.
Make the nut filling: toast the nuts in oven for about 5 – 10 minutes. Add the nuts to a bowl, with the almond butter, maple syrup, salt, and pomegranate seeds. Mix well.
To each muffin, add a tablespoon of melted dark chocolate to the baked crust.
Then top with the nut mixture, divided evenly between each.
Place in freezer to cool and set for an hour. Keep stored in the freezer. Enjoy 🙂