Measure the chocolate, cacao butter and maple syrup into a bowl our soup plate and sit it over a small pan of simmering water. Melt slowly and watch out to not let the chocolate become too hot. And don't even think about adding some water if it appears to dry. Rather add more maple syrup. Now add the spices. Take bowl or plate of and let it cool off slightly.

Open the can of chickpeas (yup, it's weird and so is the smell, but it will all turn out ok in the end, promise) and collect the liquid from the can. That liquid is called aqua faba. Now in a bowl, add the aqua faba and the cream of tartar. Whip it with an electric mixer for about 10 minutes. The aqua faba, amazingly enough, will become the same consistency as whipped egg whites. Whip the aqua faba until stiff.

Add the melted chocolate into a new bowl and add the soy yoghurt. Mix until combined. Now fold in the whipped aqua faba. Fold until combined.

Pour the chocolate mousse into one serving bowl (about 1l capacity) or into smaller bowls or ramekins. Sprinkle some pomegranate seeds on top for deco. Place in the fridge and let it set for a minimum of 2 hours.