Whip the cream until it forms medium to stiff peaks. Combine the tahini and date syrup in a bowl. Stir to combine. Fold in the whipped cream, reserving a small amount for topping.
Divide the mousse into four small serving dishes. Chill at least 1 hour or longer. When ready to serve, spoon some cream on top, drizzle with date syrup, and top with pomegranate seeds and a sprig of mint.