ok, you guys have to understand that tahini is easily one of my most favorite things on earth. literally could live off of it. it makes savory things such as hummus, salad dressing, pasta... taste divine, yet it is the perfect pair to anything sweet.
like pomegranates in this dessert, which are possibly one of my favorite fruits. i love their complexity. i like that they like to be different, and they're cool with it. plus they're in season at one of the greatest times of the year!
but they sounded soooo good right now so i couldn't wait. i bought a frozen pack of organic pom seeds to go with my freshly made raw tahini, and then added some dark chocolate to the mix....made a masterpiece-at least i think so.
i don't know, try it for yourself:
crust:
1 c sprouted buckwheat
1/2 c shredded coconut
1/2 c soft pitted dates
1/2 c cacao powder
1 T coconut oil
1/2 t sea salt
-add all ingredients to a food processor and process until you get a dough-like consistency. press evenly into the bottom of a 9" springform pan lined with parchment paper. set in freezer while making the filling.
filling:
2 c raw cashews, soaked overnight
1/2 c raw tahini
1/4 c coconut butter
1/4 c coconut oil
juice of 1 lemon
1 c pure pomegranate juice
1 c coconut sugar
4 T pomegranate powder
1 T vanilla extract
1 T beetroot powder (optional for color)
-add all ingredients to a high-speed blender and blend until very smooth. pour evenly over crust and set in freezer for 2+ hours to firm up. top with fresh or frozen pomegranate seeds, slice & enjoy!
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