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March 14, 2016
9 Comment
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.
Raw Mint Pomegranate Cake [Vegan, Gluten-Free]
This Recipe is :
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
- Make the base by blending the pecans, dates, and lime juice together in a high-speed blender or food processor, until sticky.
- Press the base into the bottom of a silicone loaf pan, or line a pan with baking paper.
- Blend all the cheesecake filling ingredients, except pomegranate seeds, until smooth and creamy.
- Stir through the pomegranate arils (reserve a few to sprinkle on top) and pour on top of the base.
- Sprinkle the reserved pomegranate arils on top and press down lightly.
- Chill until firm, about 3 hours.
- Slice into squares, or as desired.
- Keep chilled.
AUTHOR & RECIPE DETAILS
Kyra Howearth has been a vegan for nearly 15 years, developing a “conscience” when she was a young school girl. When she's not flipping vegan pancakes, she's teaching her children how to live a compassionate vegan life, and creating more healthy vegan recipes to share on her blog, Vie De La Vegan. If you are raising vegan children, don't miss out on her free Guide To Vegan Nutrition For Children.
