1 c. pitted dates
1 c. Wonderful no shells pistachios lightly salted (plus 1–2 T. to crush for topping)
pinch of salt
1½ c. unsweetened cocoa powder
1 c. maple syrup or honey
3/4 c. coconut oil
1 t. vanilla
pinch of salt
1/8 t. cayenne pepper
1 c. pomegranate seeds (~1 pomegranate) or 1 container Wonderful PomPoms
Place pitted dates, walnuts, pistachios and salt into food processor. Blend until mixture is ground finely and holds together when pressed.
Pour mixture out into a 9 x 13 greased baking pan
Firmly press crust mixture evenly up the sides and bottom of the pan. Place into the freezer while you prepare 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 pomegranate arils.
Pour filling into chilled crust and smooth the top with spatula. Sprinkle pomegranate seeds, crushed walnuts and pistachios over the top of the filling. Place tart into the fridge to chill for at least 30 minutes, or until filling and crust is firm.
Cut cooled dessert into squares. Serve right away or return to the refrigerator until ready to use.
Keep leftovers refrigerated and let stand 5–10 minutes at room temperature before serving.
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