Pomegranate Pistachio Tarts (Gluten-Free, Vegan

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup Pomegranate seeds

• Condiments

  • 1/4 cup Almond butter, creamy unsalted
  • 5/8 cup Maple syrup

• Baking & Spices

  • 2 cups Almond flour, packed
  • 4 oz Baking chocolate, unsweetened
  • 1/2 tsp Baking soda
  • 1 pinch Or two of sea salt
  • 1 pinch Sea salt
  • 1/4 tsp Sea salt
  • 3 tsp Vanilla, pure

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1/3 cup Almonds, raw
  • 1 cup Pistachios, raw

Found on saltedplains.com

Description

Ingredients

• For filling:
• ⅓ cup raw almonds
• 1 cup raw pistachios
• ¼ cup creamy unsalted almond butter
• ¼ cup maple syrup
• 1 teaspoon pure vanilla extract
• pinch of sea salt
• ½ cup pomegranate seeds
• For maple-sweetened chocolate:
• 4-ounces unsweetened baking chocolate, chopped
• 2 teaspoons pure vanilla extract
• ¼ cup maple syrup, room temperature
• ¼ teaspoon sea salt
• For crust:
• 2 cups almond flour, packed
• ½ teaspoon baking soda
• pinch or two of sea salt (I prefer two)
• 2 tablespoons maple syrup
• 4 tablespoons coconut oil, melted

Directions

• Preheat the oven to 350 degrees Fahrenheit. Grease six 4-inch tart pans with coconut oil or spray. In a medium bowl, whisk together almond flour, baking soda, sea salt. Add maple syrup and coconut oil. Blend with a fork until liquid is evenly distributed.
• Place six 4-inch tart pans on a baking sheet. Equally divide crust mixture between tart pans. Press crust mixture into bottom and up sides of pans. Bake for 10-11 minutes or until crust has started to turn golden brown. Remove from oven and cool in pans on a wire rack. Keep the oven on at 350 degrees.
• While the crusts are cooling, spread almonds and pistachios on a baking sheet and roast for 5-8 minutes, careful to not burn nuts. Remove and allow to cool.
• In a small saucepan, combine almond butter and maple syrup on low heat, stirring occasionally. Once thoroughly combined, add vanilla extract and pinch of salt. Place nuts in a large bowl and add almond butter mixture. Stir until nut mixture is evenly coated. Add pomegranates and stir to coat. Set aside and prepare maple-sweetened dark chocolate.
• Carefully remove tarts from pans (helps if you loosen crust from sides with a knife or fork). Place chocolate in a microwave safe bowl, melt chocolate at 30 second intervals in the microwave, stirring after each interval. When the chocolate has melted, whisking quickly, add the vanilla extract, maple syrup, and salt.
• Using a small spoon, divide and spread the chocolate on the bottom of each tart crust. Spoon the nut mixture onto each chocolate-filled tart crust. Refrigerate for 30 minutes or until ready to serve. If tarts are refrigerated for over an hour, allow them to sit out for about 5 minutes before serving.