Raw Pistachio & Pomegranate Terrine
Raw cake has always held a special place in my heart. Controversial, but i’d always pick raw over the traditional sponge. The depth in flavour and the gorgeous texture makes raw cake that is so unique, distancing itself far from the conventional baked stuff! If you’re familiar with raw food, you’ll know that this type of cake is filled with nutritious wholefoods and free of refined sugars – basically, healthy cake.
This time around I have made something special: Raw Pistachio & Pomegranate Terrine. It’s definitely not everyday I knock up something as fancy as this, but today is a special day – it’s my Best Friend Ruksar’s birthday! Although I can’t actually give Ruks her birthday cake, since it would be a big cashew puddle by the time I arrived at Lewes. Regardless, I was requested by my special gal to make something dedicated to her, custom made for her taste buds. Even though she adores most food, making it difficult to go wrong, I felt like I nailed it on the hand-picked recipe… I guess I better wait for her response.
Pomegranate molasses had to be included into this recipe; this amazing ingredient came straight to mind when the request materialised. Not only is it Ruks’ fave, but it’s also magical. Although it might sound fancy, you can find this thick glaze in any health food shop or Asian/world food store and I highly recommend you seek it out and eat it by the tablespoon. The molasses is made from pomegranate concentrated, there is an unrefined sugar (but it’s the only element of this recipe that isn’t actually raw – I won’t tell if you wont!) Since it’s such a rich glaze, you only need a little bit drizzled on top to be able to taste the sharp flavour.
Pomegranate molasses works beautifully with savoury food too! Try this Pomegranate Molasses Aubergine Skewers for proof!
For more raw cake recipes, why not try out: Raw Carrot Cake Truffles, Gingerbread Tiramisu or Mango, Lime & Coconut Tart.
Try the recipe and let me know what you think in the comments or on social media!
HAPPY BIRTHDAY RUKS!
- 1½ cups cashews, soaked overnight or at least 6 hours
- ½ cup coconut cream*
- ¼ cup agave
- ¼ cup virgin coconut oil, melted
- 1 tsp vanilla extract OR one vanilla pod, scraped
- juice of one lemon
- pinch of salt
- ¾ cup raw pistachios, chopped
- ½ cup pomegranate seeds
- 2 tbsp pomegranate molasses
- Firstly, line a 1lb loaf tin with parchment paper.
- Drain your cashews and add them to your blender along with the coconut cream, agave, coconut oil, vanilla, lemon juice and salt. Blend on high until smooth.
- Pour about half into the tin and sprinkle half of your pomegranate seeds and about ¼ cup chopped pistachios all over.
- Pour the rest of the cheesecake mixture then sprinkle evenly over the top.
- Place into the freezer overnight or at least 6 hours (or until firm)
- Remove from the tin and flip over so the pistachios are on the bottom.
- Drizzle with pomegranate molasses and the rest of the pomegranate seeds
Approved by Ruksar 🙂 Thank you lovely soooo refreshing and tasty. Great summer dessert!
Glad you liked it my sweetness <3