Chocolate Pomegranate Tart

It's not Thanksgiving without pie, and it's not a feast without multiple options. Every year we have pumpkin and apple, and every year I like to try something new as well. Since having a daughter-in-law on a dairy-free, gluten-free diet, it's a fun challenge to find something she can eat along with the rest of us. This year's selection was a huge success, and a favorite even for those without dietary restrictions. It's also festive enough to make a reappearance for our Christmas celebrations. Win-win-win!

Chocolate Pomegranate Tart

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/3 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• Pinch of sea salt
• 1/2 cup coconut milk
• 1/4 cup pure pomegranate juice
• 8 ounces dark chocolate, in small pieces
• 1/2 - 1 cup pomegranate arils

Combine the almond flour, cocoa powder (or cacao powder), coconut oil, honey and salt; press into a lightly greased 8" tart pan with a removable bottom. Chill while making the filling. Bring the coconut milk and pomegranate juice to a boil. Pour over the chocolate and stir until melted and smooth. Pour into the crust and top with the pomegranate seeds. Chill until firm, about 2 hours.

This was so delicious, I decided to make it again, this time as mini tarts. The same amount of ingredients equaled six small ones.