Vegan rose & pomegranate slice



  • 1 cup almonds
  • 1 cup dates
  • ⅓ cup pistachio nuts (shells removed)
  • 2 tsp water


  • 2 cups raw cashews (soaked for 3-4 hours or overnight)
  • 6 tbsp maple syrup
  • 1 cup cacao butter
  • 4 tbsp pomegranate juice
  • 1 tbsp rose water

Jelly layer:

  • 1 cup pomegranate juice
  • 2 tbsp agar powder
  • 1 tbsp maple syrup

For: gluten-free, lactose-free, dairy-free, egg-free, vegan


  1. For the base, add all ingredients into a food processor and process until sticky.
  2. Press down evenly onto the base of a lined 10 cm square baking tin and set aside.
  3. For the filling, meltdown cacao butter in a saucepan on low heat until liquid.
  4. Add cacao butter and all remaining filling ingredients into a blender or food processor and blend until smooth and creamy.
  5. Pour over the base and set in the fridge while making the jelly layer.
  6. For the jelly layer, combine all ingredients into a saucepan.
  7. Whisk continuously on medium heat until the mixture comes up to a boil. Once boiling, keep whisking for about 1- 2 minutes, this will thicken the mixture.
  8. Remove from heat and pour over the filling.
  9. Set in the fridge for about 4 hours before slicing.

Advice: if you like it hot, stir 2 teaspoons of Tibetan hot sauce into the vegetables before adding the soy sauce

Credits : recipe and picture by hazelnutandcacao

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