Pomegranate and dark chocolate combine in this decadent (yet better-for-you) dessert.

Benefits

Pomegranates are best known for their connection to heart health, as they reduce inflammation and help lower cholesterol and blood pressure.

Cacao boosts serotonin levels, which improves mood and makes us feel happy.

Monk fruit sweetener is a natural fruit-based sweetener that makes this cake sweet without spiking your blood sugar or adding calories.

Lemon is a refreshing source of Vitamin C and phytochemicals called limonoids, which have been shown to help fight cancers of the mouth, skin, lung, breast, stomach and colon.

Pomegranate & Dark Chocolate Cream Cake

Ingredients:

CRUST

shredded coconut

3/4 cup walnuts

4 dates

CREAM CAKE

1 cup cashews (soaked in water at least 4 hours or overnight)

1/4 cup lemon juice

3 Tbsp. fresh pomegranate juice

2 Tbsp. monk fruit sweetener (or 2-3 Tbsp. coconut nectar)

1/4 cup + 1 Tbsp. coconut oil, warmed until liquid

1/4 tsp. vanilla

2 tsp. beet powder or a natural red food coloring (optional)*

TOPPING (OPTIONAL)

1 bar of your favorite dark chocolate (about 2oz)

pomegranate arils

Instructions:

1. First, make the crust: Sprinkle a small amount of coconut flakes in the bottom of a 3-inch springform pan. (This is to help it easily come out of the pan). Blend the walnuts and dates in a bullet blender until a dough like consistency is formed. Press it into the bottom of the pan until completely covered, to make a crust.
2. Next, make the cream cake: In a high speed blender, combine all the ingredients except the beet powder or natural food coloring, and blend on high for 30-60 seconds. Once a smooth, creamy consistency is formed, you can add in the beet powder or food coloring. You can adjust the red color by adding more or less, so use as much as you want to get your desired color. Pour it into the cake pan. Put in the freezer to set for at least one hour, or overnight.
3. Make the topping: When the cake is frozen, you can add the topping. In a double boiler, melt about 3/4 of the chocolate bar or 1.5 oz. Meanwhile, remove the cake from the springform pan and put it on a plate. When the chocolate is melted, spoon or pour it onto the top of the cake, using a spatula to spread it across evenly, and push some over the sides to make “drips.” This must be done quickly, as the chocolate will quickly harden.
4. When the chocolate has set, top with pomegranate arils. If not serving right away, you can keep it in the refrigerator for up to 3 days.

Notes:

You can omit the beet powder/food coloring, and be left with a colorless, yet equally delicious cake.

The PREP TIME is minimal, about 10-15 minutes, but you do have to let it freeze at least an hour before you can put the topping on.