Go Back

Mint Pomegranate Raw Cake

This raw cake is flavoured with fresh mint leaves and studded with crunchy pomegranates throughout the cake. Vegan, gluten free, refined sugar free.
Recipe type: Dessert
Serves: 10 serves
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins



  • 1/2 cup pecans
  • 1/2 cup dates
  • 1 tbs lime juice


  • 1 1/2 cups cashews, soaked for at least 4 hours
  • 1/2 cup fresh mint leaves (or use 1 tsp mint extract, or as desired)
  • 1 cup coconut oil
  • 1/3 cup dates
  • 1 tbs lime juice
  • 2/3 cup water
  • (Optional: 1 tsp wheatgrass powder, for colour)
  • 1/2 cup pomegranate arils


  • Make the base by blending the pecans, dates and lime juice together (in a high speed blender or food processor) until sticky.
  • Press the base into the bottom of a silicone loaf pan (or line a pan with baking paper).
  • Blend all the cheezecake filling ingredients (except pomegranate arils) until smooth and creamy.
  • Stir through the pomegranate arils (reserve a few to sprinkle on top) and pour on top of the base.
  • Sprinkle the reserved pomegranate arils on top and press down lightly.
  • Chill until firm (I like to freeze the cake for about 3 hours, and then keep in the fridge after that time).
  • Slice into squares or as desired.
  • Keep chilled.