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dark-chocolate-tart

Whip up a delicious dessert while staying in line with proper nutrition

For a delicious and easy to make dessert, try this dark chocolate tart topped with pomegranate seeds and whipped cream. This luscious dark chocolate tart doesn’t require baking and can be made in 15 minutes or less. The addition of cold brew coffee balances the sweetness of the maple syrup or agave nectar and the dark chocolate is full of antioxidants and trace minerals such as manganese, copper and magnesium. The combination means it packs in a lot of nutrition, making it a great dessert for seniors. Pomegranate seeds add a wonderful pop of seasonal color and flavor. Nutritional needs change for seniors, but the joy of enjoying a good dessert never will so make this your go-to dessert for any occasion. If you’re looking for an entirely plant-based treat, use vegan dark chocolate and vegan whipped cream, otherwise pick up your favorite brands and enjoy! Preparation Time: 15 minutes Difficulty: Easy Servings: 10-12 Crust (raw)
  • 2 cups raw pecans
  • 2 cups pitted medjool dates
  • Pinch sea salt
  • 1 tbsp coconut oil
Filling
  • ¾ cup cold brew coffee or leftover brewed coffee
  • 1 cup unsweetened cocoa powder
  • 7 ounces 70% or more dark chocolate, chopped and melted for 1 minute and 30 seconds in the microwave
  • ⅔ cup agave nectar or pure maple syrup
  • 2 teaspoons vanilla extract
  • ⅔ cup plus 1 teaspoon coconut oil, melted and slightly cooled so that it’s liquefied
  • ¼ teaspoon sea salt
  • Pomegranate seeds
  • Whipped cream (We love Coco Whip, a non-dairy whipped cream)
Method For Crust
  1. Line an eight or nine inch tart pan with removable bottom with parchment paper and lightly coat bottom and sides with coconut oil.
  2. Combine crust ingredients into a food processor and pulse until mixture resembles coarse cookie dough.
  3. Press onto bottom and up ½ the sides of tart pan.
For Filling
  1. In high speed blender, combine all ingredients except the pomegranate seeds and whipped cream.
  2. Process until smooth and creamy.
  3. Pour into the tart pan—at this point, the filling will be runny.
  4. Chill in freezer for 1 hour or refrigerator overnight.
To Serve Before serving, remove the tart from the freezer or refrigerator. Then cut it into slices and serve it with the pomegranate seeds and coconut whipped cream. Enjoy!

About the Author(s)

Leslie Myers is a culinary professional with over thirty years of experience including healthy eating and cooking specialist, culinary instructor, restaurant owner and operator, caterer, operations manager, pastry chef, raw foods chef and culinary instructor. She is the owner of Foodsense, Now, a Solana Beach-based company which focuses on healthy eating for athletes. She is also the Professional Chef for Home Care Assistance, where she creates delicious recipes that promote brain health and healthy longevity and are appropriate for the changing dietary needs of seniors.

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