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Prep time
30 minutes
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Cook time
3 hours
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Serves
10 people
Author Notes
This easy, no-bake recipe makes 10 refreshing, multi-textured vegan mini cups! Each cup consists of a crunchy pistachio crumble base topped with a layer of creamy, rich dark chocolate ganache (featuring oat milk!) and light and airy pomegranate foam.
Note: the cook time accounts for the non-active preparatory elements of the recipe (as this is a no-bake recipe). —Gabi Frohlich
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Ingredients
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3
dates, pitted
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1 cup
lightly salted pistachios
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1 1/4 cups
raw cashews
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1 1/4 cups
oat milk
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1 can
low sodium chickpeas
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2/3 cup
pomegranate seeds
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5 tablespoons
maple syrup
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2 teaspoons
lemon juice
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1/2 teaspoon
vanilla extract
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1 tablespoon
cocoa powder
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1/4 teaspoon
sea salt
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1 cup
vegan dark chocolate chips
Directions
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Combine the raw cashews and oat milk in a bowl and let sit for one 1 hour or until the cashews are soft.
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While the cashews are soaking, place the pitted dates in a bowl of warm water until soft, about 10 to 15 minutes.
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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.
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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.
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For the pomegranate foam, strain a can of chickpeas, reserving the liquid (aka the aquafaba).
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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).
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Meanwhile, add the pomegranate seeds, 3 tablespoons of maple syrup, and the lemon juice to a food processor and purée.
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Gently fold the pomegranate purée into the firmly beaten aquafaba until just combined. Do not over-mix to prevent deflating the mixture.
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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.
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Microwave the chocolate chips in 30-second intervals until completely melted. Fold the melted chocolate into the pureed cashew mixture until just combined.
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Add 2 heaping tablespoons of the chocolate ganache to each mini cup, softly tapping the cups on the countertop to even out the layers.
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Next, add 2-3 heaping tablespoons of the pomegranate foam to each mini cup, using the same tapping method to even out the layers.
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Refrigerate the cups for at least 2 hours to set. Serve chilled and topped with the leftover pistachio crumble.
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