I don’t have too much to say about this recipe. I made it because I didn’t want to see my pomegranate seeds go to waste. I love pomegranate but find that I don’t know how to use it very well. All I really do with it is sprinkle it on my sweet potato salads. This means I always have quite a lot left over. I’ve tried just buying the seeds but they always seem to taste a little off of fermented when I buy them so I much prefer buying a whole pomegranate. Interestingly I’ve read that pomegranate has been used as natural birth control? I have no idea why it would be effective for birth control nor do I really believe it works but since I’m all about hormone health I thought it would be worth the mention, even if it’s just for a laugh!
I’ve made so many raw desserts and this one seems pretty standard to me. I used my favourite go-to filling recipe. It’s very easy to make and turns out creamy and delicious each time. You may have noticed me using variations of it in my most recent recipes. I’m drawn to it because my favourite brand of organic coconut cream doesn’t impart a strong coconut taste so I can enjoy my desserts without feeling like I’m eating a coconut flavoured dessert every time.
I’ve tried to add extra nutrition in the base by adding hemp seeds and pumpkin seeds. It gave the base a very nice texture as well as some extra nutrients like omega 3 and zinc.
I wanted to try using a sheet pan for this recipe so that the slice would turn out thin. It made such a huge spread that it gave me room to play with different sized and shaped slices. I made some squares and rectangles. The shape doesn’t matter in the slightest but it does give me a little more room for creativity when it comes to styling my desserts for the photographs.
As usual, the recipe is vegan, gluten-free, refined sugar-free, dairy-free and delicious!
| Raw Vegan Coconut Pomegranate Slice | Print |
- BASE:
- 1 cup almonds
- ¼ cup hemp seeds
- ¼ cup pumpkin seeds
- 1½ cup dates
- 1 TBSP coconut oil
- FILLING:
- 3 cups raw cashews (soaked for 4 hours or overnight)
- 1 can coconut cream
- ⅓ cup maple syrup
- juice 1 lemon
- 1 tsp vanilla extract
- TOPPING:
- pomegranate seeds
- For the base, break down the almonds in a food processor until they form a crumb, add all the remaining base ingredients and process again until sticky and crumbly.
- Press down evenly on to a lined square or rectangular tin. I used a sheet pan for this recipe. Set aside
- For the filling: add all the filling ingredients to a high-speed blender and blend until smooth and creamy. Pour over base and smooth out with spatula. Sprinkle with pomegranate seeds. If the seeds sink in the fllling, you can place the slice in the fridge until it hardens slightly but is not fully set, then sprinkle on the pomegranate seeds
- Place in the freezer for 3-4 hours until set (or overnight)
- Allow to thaw, slice and enjoy
