Soak cashew overnight, covered with filtered water. Remove from soaking water, rinse and drain.
Add cashews, cacao, coconut butter, dates, lucuma, salt and water into a blender, and blend until completely smooth.
Use a silicone muffin pan (it will be so much easier to take out the pom-poms if you do), and place about 1 tablespoon of the chocolate in each muffin hole. Then, add 1 tablespoon of pomegranate aerials on top, followed by 1 more tablespoon of chocolate to seal the pom-poms.
Place in the freezer until chocolate hardens completely (1-2 hours). Easily snag each pomp pom out of the silicone pan.