Pomegrante Mousse with a Chocolate Oatmeal Crust

Pomegrante Mousse with a Chocolate Oatmeal Crust:

Crust:

1/4 c. cocoa powder
3/4 c. oatmeal
2 tsp. cane sugar
1 Tbsp. Maple Syrup
2 tsp. vanilla extract
1/2 tsp sea salt
1 Tbsp. water
1 tsp. cinnamon

Pomegrante Mousse:

1 box silken tofu
1 c. pomegranate juice
2 Tbsp. Agar
2 tsp. NuNaturals Baking stevia (or you can sub. powdered sugar or sweetener of choice)

optional toppings:
pomegranate arils
mint
crushed pistachios
cocoa powder (for dusting)

Crust:
for the crust, place oatmeal and cocoa powder in food processor and blend until fine. Add rest of ingredients and pulse. Crust will be a bit crumbly but this is ok. Spray a mini muffin pan well. Press crust into the muffin pan and work up the sides of the pan. If crust is too dry, wet your fingers will you do this. I had to press pretty hard into my pan to get a nice shape. Place into a 350 degree oven for roughly 12-15 minutes. Let cool completely.

Mousse:

Place tofu, stevia and vanilla extract into food processor and blend until it forms a pudding like consistency. Meanwhile, bring the 1 cup of pom juice and agar to a boil. Simmer for about 5 minutes, or until agar flakes disappear. Let cool. Add to tofu mixture, blend quick and place into a bowl. Place in refrigerator until set.

Once ready to serve, dollup the mousse into the chocolate cups and top with pomegranate arils. Dust with cocoa powder. Add Mint for garnish or chopped pistacios.

Enjoy!!