Frozen Pomegranate and Cashew Cake

Preparation

1. Crust

   Step 1

   Grind almonds, sunflower seeds, and hemp seeds in a blender or food processor for 1 minute. Add dates, oil, and salt and purée until mixture comes together. Place in springform pan and press evenly across bottom of pan. Chill.

2. Filling

   Step 2

   Heat oil and agave in a small saucepan over low heat, whisking, until liquid. Place mixture in a blender or food processor; add soaked cashews, lemon juice and zest, orange juice and zest, cinnamon, cloves, and cardamom. Scrape in seeds from vanilla bean; discard bean. Purée until very smooth, 2–3 minutes. Pour filling over crust and chill in freezer until set, about 30 minutes.

3. Topping

   Step 3

   Place pomegranate seeds and lime juice in blender or food processor and blend until smooth. Pour topping over cashew filling. Chill in freezer until solid, 30–60 minutes. Let stand at room temperature 10–15 minutes before serving. Run a sharp knife under hot water to make it easier to cut the slices.

   Step 4

   Do Ahead: Cake can be made 2 days ahead. Remove from freezer and let stand about 20 minutes before serving.