Pistachio, Chocolate Ganache, & Pomegranate Foam Mini Cups

Directions

1. Combine the raw cashews and oat milk in a bowl and let sit for one 1 hour or until the cashews are soft.
2. While the cashews are soaking, place the pitted dates in a bowl of warm water until soft, about 10 to 15 minutes.
3. Add the pistachios and softened dates to a food processor and pulse until you achieve a course, slightly sticky mixture that stays together when pinched between your fingers.
4. Add 1 heaping tablespoon of the crumble to ten 4 oz. cups or mason jars. Use the bottom of a shot glass to evenly flatten out the crumble to form the bottom layer of the cups. Reserve the extra crumble for serving.
5. For the pomegranate foam, strain a can of chickpeas, reserving the liquid (aka the aquafaba).
6. Add 2 tablespoons and 2 teaspoons of the aquafaba to a stand-mixer fit with a whisk attachment and beat on medium-high until you achieve firm peaks (about 15 minutes).
7. Meanwhile, add the pomegranate seeds, 3 tablespoons of maple syrup, and the lemon juice to a food processor and purée.
8. Gently fold the pomegranate purée into the firmly beaten aquafaba until just combined. Do not over-mix to prevent deflating the mixture.
9. To make the chocolate ganache, remove the cashews from the oat milk. Add the cashews, 3/4 of a cup of the oat milk, the remaining 2 tablespoons of maple syrup, vanilla extract, cocoa powder, and sea salt to the food processor and purée until thick and smooth.
10. Microwave the chocolate chips in 30-second intervals until completely melted. Fold the melted chocolate into the pureed cashew mixture until just combined.
11. Add 2 heaping tablespoons of the chocolate ganache to each mini cup, softly tapping the cups on the countertop to even out the layers.
12. Next, add 2-3 heaping tablespoons of the pomegranate foam to each mini cup, using the same tapping method to even out the layers.
13. Refrigerate the cups for at least 2 hours to set. Serve chilled and topped with the leftover pistachio crumble.