For the base, line a springform pan (28 cm Ø) with baking paper. Grind the cashew nuts in a food processor or blender with an S-knife (specially curved knife that draws in the ingredients optimally) to about the size of a pinhead.
Take it out. Mix with syrup, a pinch of salt and liquid coconut oil. Press into the mould to form a base (the dough is sticky, so use disposable gloves if necessary). Put it in a cold place.
For the cream, meanwhile, mix cashews, lemon juice, beetroot juice, syrup, 1 pinch of salt and pomegranate seeds, except some for decoration, in a blender (Kerstin mixes in Vitamix) to a smooth cream.
Mix in sunflower lecithin. Stir in coconut oil, pour the cream onto the cashew nut base. Chill for at least 8 hours, preferably overnight. Decorate with the rest of the pomegranate seeds.