1 cup raw cashews (soaked for 3-4 hours or overnight)
½ cup pomegranate juice
⅓ cup maple syrup
⅓ cup cacao butter*
½ cup cacao powder
1 tsp vanilla extract
TOPPINGS:
pomegranate arils
Method
For the crust, mix all ingredients together in a bowl until they stick together. Press down evenly onto the sides and base of a 20 cm tart tin. Bake in the oven for 10 mins at 180 C. Set aside.
For the filling, meltdown the cacao butter in a saucepan over low heat until it turns liquid. Add the melted cacao butter and all other fillings ingredients into a high-speed blender or food processor and blend until smooth and creamy. Pour over the crust and spread out evenly with a spatula. Sprinkle with pomegranate arils and set in the fridge for 2-3 hours until set. Can also be frozen if desired.
*can sub coconut cream
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-pomegranate-tart/