For making the crust put the blanched almonds, shredded coconut, rice syrup and the cocoa powder in a kitchen processor and blend until the mixture starts to form little clumps.
Put the crust mixture in the tartelette form and press it down on the bottom and on the sides. It's easier when you use a spoon to flatten it.
Clean the kitchen processor.
Spoon out the young coconut flesh. Put the coconut flesh, 1 tablespoon of rice syrup and 1 tablespoon of shredded coconut in the kitchen processor and blend again until it's a smooth cream.
Add the filling onto the crust and flatten the surface with a spatula.
Add a few spoonfuls of pomegranate seeds on top and spread evenly.
Put it in the fridge for about 3-4 hours to thicken up a bit or eat it immediately if you can't wait :D