© 2017 Libbie Spielmann

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Pomegranate Lime Cream Cake

Servings: 8-10 (1/2 mini cake per person)

Prep Time: 45 Minutes

Wait Time: 3-4 hrs

 

This cake was first made for my mom's birthday. Her favorite has always been ice cream cake, but this cake more than satisfied her and everyone else's cold creamy cravings, as well as their crunchy cravings from the pomegranate addition!

Even though this cake tastes sinful, there's not a single ingredient that's not beneficial to the body. So many healthy fats in the coconut products and nuts, as well as natural vitamins and phytonutrients in the raw honey, dates, lime juice, and pomegranate.

ingredients

​Crust

  • 1.5 cup raw walnuts, soaked and dehydrated

  • 1 cup raw almonds, soaked and dehydrated

  • heaping 1/4 cup packed-pitted Medjool dates

  • 1 Tbsp lime zest

  • 1/2 tsp ground cinnamon

  • 1/8 tsp sea salt

​Filling

  • one 14 oz can cup coconut cream, room temperature

  • 3/4 cup ripe avocado, mashed

  • 1/2 C + 3 Tbsp raw honey (or to taste).

  • 2/3-3/4 cup lime juice (depends on your taste)

  • 1/4 tsp sea salt

  • 3/4 cup raw coconut oil, warmed to liquid

  • 1.5 tsp agar agar powder mixed with about 1/4 C hot water OR 1 Tbsp grass-fed gelatin slowly and evenly sprinkled on top of 1/4 C room temperature water.

  • seeds from 1 pomegranate

  • 1/4 C crushed pistachios (optional)

directions

​Crust

  1. Place the walnuts, almonds, cinnamon and salt in a food processor with a “S” blade  and process to a crumbly meal.

  2. Add the dates and process again.  Mixture should be loose, but be able to stick together when pressed firmly.  Do not over-process or the natural oils will separate from the fiber.

  3. Pulse in the lime zest. Press mixture into a 9” deep glass dish, 9" spring form pan, or 4-5 mini cake pans (as I did for this picture) and set aside.

Filling

  1. Put the coconut cream and avocado in a blender (I used a vitamix) with the honey, lime juice and salt and process until the mixture is smooth.

  2. While a good vortex is going, add the agar agar/water mixture and liquid coconut oil while you have a good vortex going in the blender and process until smooth.

               *Make sure you don't over-blend, or the mixture may separate. If the ingredients are too cold or

                solidified, then it will be hard for a vortex to form. Blend as little as possible - just until ingredients are

                incorporated.

  1. Mix in all but 1/4 C pomegranate seeds. Don't blend.

  2. Pour mixture on top of the crust and chill in the fridge until firm, about 3 to 4 hours or overnight.

  3. Top with pomegranate seeds and crushed pistachios.