Raw Mint Pomegranate Cake [Vegan, Gluten-Free]

This raw cake is flavored with fresh mint leaves and studded with crunchy pomegranates seeds throughout the cake. As you take a bite, you experience the rich and creamy cheesecake filling with a tingle of mint and bright, tart pops from the pomegranate seeds.

RAW MINT POMEGRANATE CAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE BASE:

• 1/2 cup pecans
• 1/2 cup dates
• 1 tablespoon lime juice

FOR THE CHEESECAKE:

• 1 1/2 cups cashews, soaked for at least 4 hours
• 1/2 cup fresh mint leaves, or use 1 teaspoon mint extract, or as desired
• 1/4 cup coconut oil
• 1/3 cup dates
• 1 tablespoon lime juice
• 2/3 cup water
• 1 teaspoon wheatgrass powder, for color (optional)
• 1/2 cup pomegranate seeds

PREPARATION

1. Make the base by blending the pecans, dates, and lime juice together in a high-speed blender or food processor, until sticky.
2. Press the base into the bottom of a silicone loaf pan, or line a pan with baking paper.
3. Blend all the cheesecake filling ingredients, except pomegranate seeds, until smooth and creamy.
4. Stir through the pomegranate arils (reserve a few to sprinkle on top) and pour on top of the base.
5. Sprinkle the reserved pomegranate arils on top and press down lightly.
6. Chill until firm, about 3 hours.
7. Slice into squares, or as desired.
8. Keep chilled.

Kyra Howearth has been a vegan for nearly 15 years

http://www.onegreenplanet.org/vegan-recipe/raw-mint-pomegranate-cake/?utm_source=Green+Monster+Mailing+List&utm_campaign=b6a0b45edb-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-b6a0b45edb-106919241