Frozen Pomegranate Cashew Cake

Categories: desserts

Ingredients

• Crust
• 1 1/2 cups raw almonds, walnuts, or hazelnuts
• 1/2 cup raw, shelled sunflower seeds
• 2 Tbsp. hemp seeds
• 12 fresh Medjool dates, pitted
• 2 Tbsp. virgin coconut oil
• 1 tsp. sea salt
• Filling
• 1/3 cup virgin coconut oil
• 1/3 cup agave syrup (nectar)
• 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours
• Zest and juice of 1 large lemon
• Zest and juice of 1 orange
• 2 tsp. ground cinnamon
• 1 tsp. ground cloves
• 1 tsp. ground cardamom
• 1/2 vanilla bean, split lengthwise
• Topping
• Seeds from 2 medium pomegranates (you could substitute it with frozen raspberries to make it less expensive)
• Juice of 1/2 lime

Directions

1. Crust Grind the first 3 ingredients in a blender or food processor for 1 minute. Add dates, oil, and salt and purée until mixture comes together. Place in springform pan and press evenly across bottom of pan. Chill.

2. Filling Heat oil and agave in a small saucepan over low heat, whisking, until liquid. Place mixture in a blender or food processor; add soaked cashews, lemon juice and zest, orange juice and zest, cinnamon, cloves, and cardamom. Scrape in seeds from vanilla bean; discard bean. Purée until very smooth, about 2-3 minutes. Pour filling over crust and chill in freezer until set, about 30 minutes.

3. Topping Place pomegranate seeds and lime juice in blender or food processor and blend until smooth. Pour topping over cashew filling. Chill in freezer until solid, 30–60 minutes. Let stand at room temperature 10–15 minutes before serving. Run a sharp knife under hot water to make it easier to cut the slices. DO AHEAD: Can be made 2 days ahead. Remove from freezer and let stand about 20 minutes before serving.

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