In a food processor / blender , add hazelnuts and powder to a coarse nutty powder . The powder shouldn’t be smooth to hold cups .
Transfer it to a bowl .
Add almonds and powder coarsely with here and there nuts visible . Transfer to the same bowl .
Likewise , coarsely powder pistachios and transfer to the bowl which already has other powders .
Blend dry Dates to a coarse powder . Add this to the nut powders .
Mix all together with a spatula .
Add melted coconut oil gradually till the mixture turns moist to hold shape . Don’t add too much oil .
Take the cup shaped moulds .
Put an aluminium foil into the moulds .
Now fill the cup with the prepared nut coconut oil mixture and gently press to give a cup shape .
Check whether the powder is tightly packed with no gaps to form cup shapes
Likewise repeat the same in another mould .
Freeze the cups for 30 minutes to set .
Meanwhile , let’s prepare the fruit filling .
In a blender , add orange purée , banana , frozen de skinned mango pieces . Blend together without adding any liquid .
Add honey .
Add a teaspoon of white sesame seeds .
Add 3 tablespoons pomegranate pearls and mix gently .
After 30 minutes , fill this filling into the cups and top it up with pomegranate pearls .
Freeze for 2 to 3 hours .
While serving , take the cups out from the aluminium foil .
Serve and enjoy !