Raw Pomegranate Cheesecake

Vibrant and delicious, that is the two words that describe this cheesecake. Pink is my all time favourite colour, I know right I am such a girl! I had never used beetroot in anything before but now I love it. It makes things turn such a vibrant hot pink and it looks so amazing and tastes even more amazing.

Pomegranate seeds are the nicest touch to this cheesecake especially the layer of them in the middle of the cheesecake. When you take a spoon of the cheesecake its all soft and luscious and then you get this burst of juice from the pomegranate seeds, its an amazing surprise and sensation in your mouth.

I had the biggest raw vegan “cook up” today. There are so many recipes still to be put up but I am yet to take photos due to the fact some items are currently in the dehydrator. The feast includes:

• Raw Sushi
• Red Velvet Cupcakes (currently dehydrating)
• Raw “Spaghetti and Meatballs”
• Tropical Smoothie Bowl (for breakfast tomorrow)

And last but not least......POMEGRANATE CHEESECAKE!!!

Raw Pomegranate Cheesecake

Crust:

1 1/4 dried shredded coconut

1/4 ground flaxseed

1 cup soft soft medjool dates, pitted

Filling:

3 cups raw cashews, soaked

1 cup raw red beet, chopped

1/2 cup coconut water

1/2 cup raw coconut nectar

1/2 cup plus 3 tbsp coconut oil (warmed to liquid)

1 1/2 cups pomegranate seeds (divided)

Lightly coat a 6 inch spring form removable bottom pan with coconut oil.

To prepare the crust, place coconut, flaxseed and dates in a food processor and process till the mixture holds together when squeezed between your fingers. Firmly press the crust into the bottom of the prepared pan and set aside

To make the filling, in a blender combine beet, coconut water, coconut nectar, and coconut oil and blend until it is smooth and creamy. Add cashews one cup at a time, blending after adding each cup, making sure you blend each cup till the mixture is smooth and creamy before adding the next cup of cashews.

To assemble the cheesecake, pour half the filling over the crust, the sprinkle one cup of pomegranate seeds on top of that layer. Pour over the remaining filling then place the cheesecake in the freezer to firm up for about 4 hours or until set before unmolding. 

Garnish the top of the cake with pomegranate seeds and enjoy. Store cake in the fridge.