Raw Pomegranate Rose Cake


1 cup almonds, finely ground

1/4 cup chia seeds, finely ground

1/2 cup flax seeds, finely ground

1 cup shredded coconut, finely ground

1 cup dates, soaked and blended

pinch of salt

Mix together all the ingredients by hand to create a dough. Add a little date soak water if too dry. Spread on cake tin and roll with a glass to even it out.


3 cups cashews, soaked for 4 hours and blended until creamy

1 cup beetroot, grated

1/2 vanilla bean

3 tsp rose water

1/2 cup dates, soaked and blended

1 cup coconut syrup

1/2 cup coconut juice

200g coconut butter, melted


2 pomegranates, seeded

1 tbsp rose petals

Blend all the filling ingredients together with a food processor. Spread half of filling on top of the base. Cover with a layer of pomegranate seeds. Cover with other half of filling. Set in freezer for 4 hours. Decorate with pomegranate seeds and rose petals. Share with friends!

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Registered with the Spanish Ministry of the Interior, on 23 October 2013 with the number 5915-2013.
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