½ cup candied hazelnuts or plain dried activated hazelnuts, roughly chopped
⅓ cup chopped raw chocolate bars (I used homemade raw cookies and cream!)
Seeds of ½ pomegranate (I used strawberries and blueberries instead!)
INSTRUCTIONS:
TO MAKE THE BASE:
Blend nuts in food processor until almost a couscous-like texture.
Add dates and blend until well combined and the mixture is slightly sticky.
Add remaining base ingredients, and pulse a few times until combined.
The mixture should hold together well, if not, add 1-2 tablespoons of maple syrup to help it stick together.
Line a 22cm fluted tart tin with plastic wrap, allowing it to hang over the edge, Press base mixture firmly into the tart tin, about 5mm thick, covering the bottom and then the sides of the tin. Set aside.
TO MAKE THE FILLING:
Place all ingredients in a high-speed blender. With the help of a tamper or spatular, blend all ingredients together until a creamy, silky mousse consistency. I tend to blend, stop, scrap, blend, stop, scrap over and over for the best result!
Pour mousse over the base, cover with plastic wrap and chill in the fridge for at least 5 hours.
Garnish with hazelnuts, chopped raw chocolate and pomegranate seeds (or berries!).
This will keep in the fridge for up to one week.
Recipe by The Unimpossibles at http://www.theunimpossibles.com/review-little-bird-goodness-by-megan-may-pomegranate-hazelnut-torte-recipe/