This beautiful raw vegan cake is simply perfect any time of year! Enjoy during the warmer summer months as a refreshing zesty treat. No oven is required for this recipe, just refrigerate and go! Both gluten-free and vegan, this cake is packed with omega-3 and the dates are a great alternative to refined sugar. Swap out the cup of dates for prunes or figs if you want to increase your fibre intake
1 cup of walnuts
1 cup of dates
1 cup of soaked cashews (leave overnight)
½ cup of melted coconut oil
Zest & juice of 2 limes
Zest & juice of 1 lemon
Sweetener of your choice: date syrup*, honey etc
Seeds of 1 pomegranate
*to make vegan
Method for base:
Using a food processor, process walnuts to the consistency of granules. Then add the dates and process to a doughy texture – not too much or it becomes oily. Press the mixture down into a cake tin and refrigerate.
Method for filling:
Process cashews, oil, sweetener (to taste). Then add lemon & lime juice/zest and juice slowly until it’s a smooth texture. Pour over the base. Finish by sprinkling pomegranate seeds. Refrigerate for minimum of 3 hours.
Tip: For that restaurant finish get creative with presentation – have fun garnishing the cake with borage flowers.