Pomegranate Cranberry Hearts
Recipe type: Dessert
Serves: 9-16 squares, depending on serving size
dairy, egg, and gluten free, vegan
  • 2 cups raw cashews
  • 2 tablespoons coconut oil
  • 2 tablespoons sesame seeds
  • 6 oz (1 bag) dried cranberries
  • ¼ cup pomegranate arils
  • zest and juice of 1 lime
  • ⅓ block tempeh (7 ounce package)
  • 1 tablespoon maple syrup
  1. Pulse cashews and sesame seeds in food processor; add coconut oil and blend until dough forms. Line 9X9 square baking dish with parchment, spread crust in even layer.
  2. Pulse cranberries, pomegranate, lime juice + zest, and tempeh. Add maple syrup. Spread filling in even layer atop crust.
  3. Refrigerate 1 hour before cutting in squares.
Recipe by spabettie at https://www.spabettie.com/pomegranate-cranberry-hearts/