Pie Crust:

1. Preheat Oven: Preheat the oven to 350°F. This ensures the crust bakes evenly.
2. Combine Dry Ingredients: In a medium bowl, combine almond flour, cocoa powder, and salt.
3. Add Wet Ingredients: Add melted coconut oil and agave to the dry ingredients.
4. Mix Thoroughly: Mix until the consistency is like wet sand. This ensures the crust holds together.
5. Press into Tart Pan: Press the mixture into a 14″x4.5″ rectangular tart pan with a removable bottom. This creates a neat and even crust.
6. Bake: Place the tart pan on a baking sheet and bake for 18 to 22 minutes, or until set. Baking sets the crust and prevents it from being too crumbly.
7. Cool Completely: Remove from the oven and allow to cool completely. Cooling allows the crust to firm up.

Chocolate Filling:

1. Reduce Pomegranate Juice: In a small saucepan over medium-high heat, bring the POM Juice to a simmer and reduce by half. This concentrates the pomegranate flavor.
2. Prepare Chocolate Bowl: Place the chopped dark chocolate in a large heat-proof bowl. This ensures the chocolate melts evenly.
3. Heat Coconut Milk Mixture: Add the coconut milk to the reduced POM Juice in the saucepan and heat until hot but not boiling. This creates a smooth base for the filling.
4. Pour Over Chocolate: Pour the hot coconut milk mixture over the chopped chocolate and allow to sit for a couple of minutes. This allows the chocolate to melt gently.
5. Add Sweeteners and Flavorings: Add agave and vanilla extract to the chocolate mixture.
6. Stir Until Smooth: Stir until the chocolate mixture is smooth and glossy. This ensures a creamy filling.
7. Pour into Crust: Pour the chocolate mixture into the cooled tart shell.
8. Add Pomegranate Arils and Salt: Sprinkle with POM Arils and flaky sea salt. This adds a beautiful garnish and a burst of flavor.
9. Refrigerate: Refrigerate for at least 3 hours, or until set. Refrigeration allows the filling to firm up.
10. Cut and Serve: Cut and serve the tart.