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Black sesame is one of my favorite flavors and combined with the creaminess of a cashew-tofu base it makes for a lush and flavorful dessert! The crunch of fresh pomegranate arils set in a pomegranate jelly are a lovely topping and compliment to the cake. 

 

Makes a 6" cake, serves 4-6 people.

 

BASE
1/2 cup walnuts
2 Tbsp oats
2-3 pitted dates
2 tsp chia seeds
1 Tbsp maple syrup

FILLING
1 cup cashews, soaked for and hour and drained
1 cup black sesame seeds, toasted and finely ground
1/4 cup soft tofu
1/4 cup plant milk
3 Tbsp maple syrup
3 Tbsp coconut oil, melted
1 tsp vanilla
2 activated charcoal capsules (optional)

TOPPING
1 pomegranate
1/4 cup water
1/4 cup syrup
1 Tbsp agar agar flakes (or 1 tsp agar agar powder)

 

  • Blend the base ingredients until the mixture is like coarse sand and will stick together when pinched. Press firmly into a 6" springform tin.

  • Blend the filling ingredients until it's smooth, creamy, and thick. Pour evenly into the tin and place in the freezer.

  • Remove all the seeds from the pomegranate and blend 3/4 cup of the arils. Strain the juice into a pot, add the water and syrup, and bring to a boil. Sprinkle and stir in to dissolve the agar agar flakes and cook on a medium heat for 2 minutes (10 seconds on simmer for agar agar powder). Transfer to a measuring jug and let cool for 15 minutes.

  • Spread the remaining pomegranate arils on top of the black sesame layer. Pour the pomegranate liquid to fill it to the top. It will turn into a jelly as it cools. Place back into the freezer for 2 hours to set. Let the rest at room temperature for 10-15 minutes before removing it from the tin.

 

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