What gives the cookie crust its unique texture and flavor?

The cookie crust is made from sunflower seeds, fresh pitted dates, raw cacao powder, and coconut oil, blended until grainy and pressed flat.

How long does the cake need to set in the freezer?

The cake requires at least 4-5 hours, or preferably overnight, in the freezer to fully set before slicing.

What type of coconut cream is best for the raspberry pomegranate layer?

For the raspberry pomegranate layer, use only the thick part of coconut cream from a can that has been refrigerated overnight, being careful not to shake it.

How should I prepare the cake slices before serving?

Remove the cake from the freezer about 30 minutes before serving to allow it to defrost slightly, then slice and enjoy.

How can I ensure the cake layers remain distinct?

To keep the layers straight and prevent mixing, ensure each previous layer has fully set in the freezer before adding the next one.

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Raw Raspberry Pomegranate Cake Slices With Cookie Crust
[Vegan, Gluten-Free]

Name: Raw Raspberry Pomegranate Cake Slices With Cookie Crust [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 cups sunflower seeds; 15 fresh pitted dates; 2 tablespoons raw cacao powder; 2 tablespoons coconut oil; A pinch of sea salt; 1 cup coconut cream, can refrigerated overnight; 1 cup fresh raspberries; Seeds of 1 pomegranate; 2 tablespoons agave nectar; 3 tablespoons coconut oil; 1 teaspoon pure vanilla extract; 20 fresh pitted dates; 5 tablespoons coconut oil; 4 tablespoons raw cacao powder; 5 tablespoons coconut cream; A pinch of sea salt

ES By: Ella Suihko

Author Bio

Adventurous gluten-free vegan dinners and desserts that use fresh ingredients and global flavors. Ella is a... Read More

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Slices of raw raspberry pomegranate cake with a dark cookie crust and chocolate frosting, garnished with fresh raspberries and pomegranate seeds, served on a white plate.

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Raw Raspberry Pomegranate Cake Slices With Cookie Crust [Vegan, Gluten-Free]

These raw cake slices are the perfect crowd-pleasing dessert. Raspberry brings notes of sweetness that are balanced out by the pomegranate, all wrapped in a creamy coconut cream-based layer. This deliciousness sits between a chewy, chocolatey cookie crust base and a layer of rice chocolate date frosting. Top with additional... Read More

Ingredients You Need for Raw Raspberry Pomegranate Cake Slices With Cookie Crust [Vegan, Gluten-Free]

For the Cookie Crust:

1 1/2 cups sunflower seeds
15 fresh pitted dates
2 tablespoons raw cacao powder
2 tablespoons coconut oil
A pinch of sea salt

For the Raspberry Pomegranate Layer:

1 cup coconut cream, can refrigerated overnight
1 cup fresh raspberries
Seeds of 1 pomegranate
2 tablespoons agave nectar
3 tablespoons coconut oil
1 teaspoon pure vanilla extract

For the Chocolate Frosting:

20 fresh pitted dates
5 tablespoons coconut oil
4 tablespoons raw cacao powder
5 tablespoons coconut cream
A pinch of sea salt

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How to Prepare Raw Raspberry Pomegranate Cake Slices With Cookie Crust [Vegan, Gluten-Free]

To Make the Cookie Crust:

Start by lining a loaf pan/baking tray with parchment paper. Place the sunflower seeds into a blender/food processor and blend until grainy. Add the pitted dates, raw cacao powder, melted coconut oil, and sea salt. Blend until relatively even. Press the mixture into the bottom of the tray, press flat, and transfer to freezer while you make the next layer.

To Make the Raspberry Pomegranate Layer:

Open the coconut cream can, being careful not to shake it. Scoop only the thick part from the top and add to your blender/food processor with the fresh raspberries, pomegranate seeds, agave nectar/maple syrup, vanilla extract, and melted coconut oil. Blend until smooth and even. Scoop on top of the base layer, spread evenly, and transfer to freezer.

To Make the Chocolate Frosting:

Place the pitted dates, melted coconut oil, raw cacao powder, sea salt, and 5 tablespoons of the coconut cream block to the blender/food processor. Blend until smooth and even. Spread the chocolate mixture on top of the cake evenly. If you want your layers straight and not mixed, make sure the previous layer has fully set before adding the last one. Transfer to freezer overnight, or at least for 4-5 hours to fully set.