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 raspberries, pomegranate seeds, and shaved chocolate.
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
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.
- Remove the cake from the freezer about 30 minutes before serving to defrost. Slice and serve.