Raw Pomegranate Cheesecake

Raw Pomegranate Cheesecake

Base

  • 1 cup cashews
  • 1 cup almonds
  • ½ cup nuts- I used pecans and pistachios
  • ¼ cup coconut oil (as a liquid)
  • 10 soft medjool dates, pitted.

               FILLING

  • 3 cups cashews, soaked for 4-5 hours
  • 1/4 cup coconut oil
  • 1/2 cup coconut cream
  • 2 teaspoons vanilla
  • pinch salt
  • ½ cup pomegranate juice
  • 1 cup frozen raspberries

To make the Base

  1. In a food processor, first process cashews to flour.
  2. Add remaining ingredients and process again. I like to have some smll chunks in my mixture, to give the base some texture.
  3. Press into the bottom of a 20cm round springform pan, smooth until level and place in the fridge.

To make the filling

  1. Blend all ingredients in a thermomix or high-speed food processor until smooth.
  2. Pour on top of the base.
  3. Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.
  4. Decorate with some pomegranate seeds.


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