What a wonderfully delicious way to incorporate pomegranates into a dessert! They are such a fantastically healthy and delicious fruit that deserve to be showcased in yummy treat like this one. It’s sweet, chocolate-y, and just so happens to be vegan and gluten free, as well!
Recipe by: Tessa with Salted Plains
INGREDIENTS
For Filling
- 1/3 cup raw almonds
- 1 cup raw pistachios
- ¼ cup creamy unsalted almond butter
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- 1/2 cup pomegranate seeds
For Maple-Sweetened Chocolate
- 4- ounces unsweetened baking chocolate chopped
- 2 teaspoons pure vanilla extract
- 1/4 cup maple syrup room temperature
- ¼ teaspoon sea salt
For Crust
- 2 cups almond flour packed
- ½ teaspoon baking soda
- pinch or two of sea salt I prefer two
- 2 tablespoons maple syrup
- 4 tablespoons coconut oil melted
For full recipe click here.
The featured image is a stock photo by Food Photographer | Jennifer Pallian on Unsplash meant to represent this dish.
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