Raw Mint Pomegranate Cake [Vegan, Gluten-Free]

This raw cake is flavored with fresh mint leaves and studded with crunchy pomegranates seeds throughout the cake. As you take a bite, you experience the rich and creamy cheesecake filling with a tingle of mint and bright, tart pops from the pomegranate seeds.

THIS RECIPE IS :

Dairy FreeGluten-free RecipesVegan

INGREDIENTS

FOR THE BASE:

• 1/2 cup pecans
• 1/2 cup dates
• 1 tablespoon lime juice

FOR THE CHEESECAKE:

• 1 1/2 cups cashews, soaked for at least 4 hours
• 1/2 cup fresh mint leaves, or use 1 teaspoon mint extract, or as desired
• 1/4 cup coconut oil
• 1/3 cup dates
• 1 tablespoon lime juice
• 2/3 cup water
• 1 teaspoon wheatgrass powder, for color (optional)
• 1/2 cup pomegranate seeds

PREPARATION

1. STEP 1 : Make the base by blending the pecans, dates, and lime juice together in a high-speed blender or food processor, until sticky.
2. STEP 2 : Press the base into the bottom of a silicone loaf pan, or line a pan with baking paper.
3. STEP 3 : Blend all the cheesecake filling ingredients, except pomegranate seeds, until smooth and creamy.
4. STEP 4 : Stir through the pomegranate arils (reserve a few to sprinkle on top) and pour on top of the base.
5. STEP 5 : Sprinkle the reserved pomegranate arils on top and press down lightly.
6. STEP 6 : Chill until firm, about 3 hours.
7. STEP 7 : Slice into squares, or as desired.
8. STEP 8 : Keep chilled.