Ingredients (22 cm tin – 8 servings)
1 cup pistachio nuts (leave a small handful for decoration)
1 cup dates
2 tablespoons maple or date syrop
1/2 cup coconut oil, melted
1 cup desiccated coconut, ground
1 can coconut milk
3 tablespoons marple syrop or stevia
Grind the nuts in a food processor and then add the dates and the marple/date syrop. Process again until combined.
Line the mould with a piece of clingfilm.
Transfer the base to the mould and press the mixture well against the bottom and the sides of the mould.
Meanwhile, prepare the coconut layer:
Process the desiccated coconut, coconut milk, stevia/marple syrop and coconut oil in a food processor until well combined and uniform.
De-seed the pomegranates and dry the seeds by placing them on a piece of paper towel.
Once the coconut layer has hardened, cover the top with the pomegranate seeds.
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