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Raw Pomegranate Rose Cake

November 19, 2017

                                                       

Base:

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.

 

Filling:

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

 

Decoration:

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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