Frozen Pomegranate and Cashew Cake

By

Meet our vegan version of a Christmas cheesecake. Instead of cream cheese, we use soaked cashews that when blended become super creamy and smooth. The crust is sweet and crunchy with nuts and dates, and the pomegranate topping adds a fresh, fruity note to the spiced filling. Serve the cake cold but not deep-frozen. Nutiva hemp seeds and spectrum virgin coconut oil are available from amazon.com.

View complete recipe

  • 8

Ingredients

  • CRUST
  • 1 1/2 cups raw almonds, walnuts, or hazelnuts
  • 1/2 cup raw shelled sunflower seeds
  • 2 tablespoons hemp seeds
  • 12 fresh Medjool dates, pitted
  • 2 tablespoons virgin coconut oil
  • 1 teaspoon 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 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1/2 vanilla bean, split lengthwise
  • TOPPING
  • Seeds from 2 medium pomegranates
  • Juice of 1/2 lime

Preparation

Step 1

CRUST
Grind the first 3 ingredients in a blender or food processor for 1 minute. Add dates, oil, and salt and puruntil mixture comes together. Place in springform pan and press evenly across bottom of pan. Chill.
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. Puree until very smooth, about 2-3 minutes. Pour filling over crust and chill in freezer until set, about 30 minutes.
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.

View complete recipe