It’s December and that’s season for delicious treats and decandent chocolate desserts. It’s also winter and it’s peak pomegranate season here in California. This cake combines both these ingredients for a delicious festive sweet-Tart raw vegan cake with a surprise ingredient. Avocado!,
Avocado adds a thick rich creamy taste and amazing texture just like cream, but with no taste. It has no sugar and sweetened purely with pomegranate molasses and a few dates.
Hope you enjoy it as much as we do. Let me know what you think in the comments or on Instagram.
INGREDIENTS
- 1/2 cup raw Brazil nuts or almonds
- 1/2 cup ground oats lightly roasted to take the raw flavor out without browning
- 6 fat mejdool dates, pitted and chopped
- 1 tsp pure vanilla extract
- 1 tsp coconut oil, melted
- Pinch salt
FOR THE FILLING - 1 cup about 2 large hass avocados pitted and scooped
- 1 small strong espresso shot or 1 tsp espresso powder
- 2-3 Tbsps pomegranate molasses
- 1 tablespoon pure maple syrup
- 4 tablespoons organic coconut cream (you don’t have to buy coconut cream simply place the can of coconut milk in the fridge for an hour, drain the liquid and use the coconut cream)
- 1 tsp pure vanilla extract
- 4 tablespoons raw organic cacao powder
- Pinch of salt
- 1 large pomegranate arils
- 2-3 pieces of dark chocolate shaved and broken
Start by pulseing the Brazil nuts till crumbly. Add rest of the ingredients and blend till you have a soft dough. Turn it on to a 6 inch springform cake tin and press firmly into the base.
Refrigerate for an hour. Meanwhile pulse and blend all he ingredients for the filling till smooth and silky. Pour on to the base of your cake. Even out smoothly. Freeze till firm.
Garnish with pomegranate arils and chopped chocolate. Do this after the cake freezes.
Defrost for 1/2 hour before serving. Enjoy.
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