Frozen Pomegranate and Cashew Cake
- 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
- 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
- Seeds from 2 medium pomegranates
- Juice of 1/2 lime
- Produce
- Almonds, raw (1 1/2 cups)
- Cashews, raw (2 cups)
- Hemp seeds (2 tablespoons)
- Lemon, Zest and juice of large (1)
- Lime, Juice of (1/2)
- Medjool dates, fresh pitted (12)
- Orange, Zest and juice of (1)
- Sunflower seeds, raw (1/2 cup)
- Cooking & Baking
- Agave syrup (1/3 cup)
- Cardamom, ground (1 teaspoon)
- Cinnamon, ground (2 teaspoons)
- Cloves, ground (1 teaspoon)
- Coconut oil, virgin (7 1/3 tablespoons)
- Sea salt (1 teaspoon)
- Vanilla bean (1/2)
- Other
- Seeds from 2 medium pomegranates
Preparation
Read recipe preparation on bonappetit.com
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Published December 16, 2011 (1 year ago).
29 people saved this recipe.
