Chocolate Orange Raw Cake with Pomegranate

It is again that time of the year. And I'm not talking about christmas and new year's holiday. It's february, which means here is Valentine's day and just two days after that my boyfriend's birthday. So as every year I am super excited about making something special for him. I already knew I'm going to make a raw cake, the question was just what kind. So I gave him few options and he has chosen chocolate-orange-pomegranate flavor. Inspired by Amy, "the great master of raw-cakes", I was anxious to try this one out.

I always tremble when I'm making raw cake, since I don't know if it will have the consistency I want and if the flavors will turn out like I want them to. Well this time everything came to one place and the cake turned out to be just fantastic. I am sure I will do it again. And since it is that time of the year I made a shape of the heart to make it even more perfect.

I'm sure you're all anxious to get the recipe, so here it is:

Crust:

225 grams of pecans, soaked and dried (soak them overnight)

0,2 teaspoon salt

16  soft medjool dates, pitted and chopped

Filling:

580 grams of raw cashews (soaked overnight and drained)

180 ml orange juice (freshly squeezed from about 2 oranges)

3 Tbsp organic orange zest

180 ml  agave nectar

200 ml coconut oil (warmed to liquid)

1/2 teaspoon sea salt

1,5 Tbsp pure vanilla extract and seeds from vanilla bean

90 ml  raw cacao powder (I measured it in a cup)

pomegranate seeds from 1 and a half pomegranate (leave half for the topping)

Topping:

120 grams raw cashew pieces (soaked overnight)

90 ml coconut water

1,5 tablespoons agave syrup

1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)

3 Tbsp coconut oil (warmed to liquid)

Preparation:

First thing you need to know about making raw dessert is that you first need to take a plate or a nice tray where the cake will be served. Once you start creating the cake, you will not be able to move it later, so think about where you are going to serve it in advance. :) Then take a 23 cm big baking form (or a form in a shape of a heart like I did), coat it with coconut oil and put it on the plate (coat the plate with coconut oil too).

Making the crust:
To prepare the crust, process pecans and salt in a food processor. Then add the dates and process until the mixture holds together when squeezed between your fingers. Press crust into the bottom of the prepared plate, and set aside.

Continue with the filling:

To make the filling, drain the cashews and combine them with freshly squeezed orange juice and zest, agave nectar, salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Divide the filling in half and place half back into the food processor.  Add the cacao powder to the filling in the food processor and process until well blended.  To assemble you can either put first one filling and then another or  you can take a tablespoon and drop one tbsp of each over the crust, as well as scattering pomegranate seeds as you go. Once you've finished, tap on the counter to level, and if you want you can then make nice swirls with a knife.  Place in the freezer to set (preferably overnight).

Finish with the topping:
Put all the ingredients into food processor and blend until smooth. Put in the freezer for about 30-40 minutes until it gets the frosting consistency. Place in pastry bag and pipe decoratively on top and at the side. At the end put the other half of pomegranate seeds on top to make it perfect. ;)

Enjoy your beautiful healthyliciously tasty cake and store the leftovers (if there will be any) in the fridge. :)