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I’ve shared my love of pomegranates before– the tasty little arils that you find inside them have such a great pop of flavor and make an amazing snack with fiber and antioxidant goodness. But you know what else you can do with pomegranate arils? You can use them to elevate and add unexpected sweetness to one of your favorite holiday recipes. For me, that’s this gluten-free, dairy-free and raw (no baking necessary) lemon tart!

To make this recipe extra easy, because let’s be real, NO ONE wants to spend time picking the arils out of a pomegranate, I picked up POM POMS Fresh Pomegranate Arils. You can find POM POMS at most grocery stores in the fresh-cut fruit section from October-January, which is pomegranate season. You can choose between an 8 oz package or a 4 oz. depending on what you’re making. I grabbed a few of each because I knew I’d snack on them later 😉

Now, I know what you might be thinking – is lemon tart really a holiday dessert? Probably not a typical one, no, but that’s why I added the pomegranate arils. Their ruby color – paired with frozen blueberries for different shades of red and blue, and mint leaves for green – adds that decadent holiday dessert vibe to an otherwise fresh and light dessert. Not to mention it makes a *REALLY* easy recipe look much more sophisticated.

I have a feeling this recipe will become a holiday tradition, so give it a go and let me know what you think!

5 from 1 vote

Lemon Pomegranate Tart (no bake!)

Prep Time 4 hours

Author Rachael DeVaux

Ingredients

CRUST

1 cup pecans
1 cup walnuts
1/2 cup coconut flakes
1/4 tsp sea salt
1/4 tsp cinnamon
1/2 cup dates, soaked in water for 2 hours (or sub 2 tbsp maple syrup)
2 tbsp ground flaxseeds
3 tbsp hemp seeds
1 tsp vanilla extract
2 tbsp water

FILLING

1 cup raw cashews, soaked in water for 4 hours
1 cup canned coconut milk (light or full-fat)
1/4 cup maple syrup
1 tsp vanilla extract
2 tbsp lemon juice

TOPPINGS

1/4 cup Pomegranate Arils
2-3 sliced lemon
2 tbsp frozen berries
5-6 fresh mint sprigs

Instructions

Soak your cashews and dates separately in water for 4 hours (or extra hot water for one hour).
In a food processor or high-powered blender, pulse together all crust ingredients until it becomes a dough-like consistency forms. Press dough into pie tin or dish until base is covered entirely.
In a high-powered blender, blend together all filling ingredients until completely smooth, about 2-3 minutes. Make sure to taste test and adjust, if needed. Pour liquid mixture over the top of the crust. Gently transfer to fridge or freezer to harden for several hours (about 4-6. Once filling is completely hard, add POM POMS Fresh Pomegranate Arils, frozen blueberries, sliced lemon and mint leaves (get creative with your toppings!).
Store in the refrigerator, covered, for up to two days, or in the freezer for one week.

Thank you to POM Wonderful for sponsoring this post!