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  • Gabi Frohlich

Vegan Chocolate Ganache & Pomegranate Foam Mini Cups with Pistachio Crumble

Vegan, gluten-free, and no-bake!


Originally created for Food52!

https://food52.com/recipes/83543-pistachio-chocolate-ganache-pomegranate-foam-mini-cups?preview=true

 

Pistachio, Chocolate Ganache,

& Pomegranate Foam Mini Cups

Vegan, Gluten-Free, No-Bake

Makes 10



Ingredients

  • 3 dates, pitted

  • 1 cup lightly salted pistachios

  • 1 1/4 cups raw cashews

  • 1 1/4 cups oat milk

  • 1 can low sodium chickpeas

  • 2/3 cup pomegranate seeds

  • 5 tablespoons maple syrup

  • 2 teaspoons lemon juice

  • 1/2 teaspoon vanilla extract

  • 1 tablespoon cocoa powder

  • 1/4 teaspoon sea salt

  • 1 cup vegan dark chocolate chips


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.

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