Turkish Pomegranate & Walnut Baklava Towers with Tahini Drizzle

Ingredients

• 6 sheets phyllo dough sheets, vegan phyllo, thawed if frozen
• 1 cup walnuts, finely chopped, raw or lightly toasted
• 2 tbsp sesame seeds, mix of white and black for visual appeal
• 2 tbsp pomegranate molasses, adds tartness and depth
• 3 tbsp tahini, sesame paste
• 4 whole pitted dates, chopped, for natural sweetness in syrup
• 1/3 cup coconut oil, melted, for brushing phyllo
• 1/2 tsp ground cinnamon, optional, aromatic
• 1/3 cup fresh pomegranate arils, garnish and bursts of flavor
• 4 tbsp water, for tahini-date syrup

Instructions

1. 1

   Preheat oven to 350°F (175°C). Brush a 9x9 inch baking dish with melted coconut oil.

2. 2

   In a bowl, combine chopped walnuts, sesame seeds, 1 tbsp pomegranate molasses, and cinnamon. Mix until well combined.