Lemon Pomegranate Tart (no bake!)

Prep Time 4 hours
Author Rachael DeVaux



  • 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


  • 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


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


  1. Soak your cashews and dates separately in water for 4 hours (or extra hot water for one hour).

  2. 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.

  3. 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!).

  4. Store in the refrigerator, covered, for up to two days, or in the freezer for one week.