Raw Persian Love Pie with Rose Pomegranate

By Chef: Samia Noor
Posted: May 20, 2015


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This is a very aromatic pie that will tantalize and inspire even the more refined of palates, instantly submerging the senses into a fantasy realm of Arabian nights. One note: be careful who you share it with, this recipe contains aphrodisiac ingredients 🙂


  • 1 cup water
  • 3 TBS chia seeds
  • 8 dates
  • 3 TBS coconut flour
Cream layer- my cream was divided in 2 both having the same base as it follows
  • 1 cup soaked raw cashews
  • 3 TBS coconut oil ( melted )
  • 1 grounded vanilla stick
  • 1 tbs saffron
  • 3 TBS cardamom seeds ( grounded )
  • 4 TBS damask rose water ( mine comes from Morocco from a region called Kelaa M’Gouna )
  • 5 TBS raw sugar, or as much as you like
Pink cream layer
  • For the pink layer I split the above cream composition in 2 parts and 1/2 of it I added the juice and pulp from 1 pomegranate plus the peel of half a lemon


  1. I blended all together till a non sticky dough was formed. Placed it on the bottom of a pie/cake mould and set it aside.
  1. spread evenly atop the crust the pink layer and over it the white one. Place in the freezer to harden for about an hour.
  2. Decorate with rose petals, more cardamom seeds and some raw walnuts ( you can use pistachio instead )