26 May Mint and Pomegranate Raw Cheesecake

Posted at 03:42h in Recipes by
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Ingredients

Base
½ cup pecans
½ cup dates
1 tbs lime juice
Cheesecake
1½ cups cashews, soaked for at least 4 hours
½ cup fresh mint leaves (or use 1 tsp mint extract, or as desired)
¼ cup coconut oil
⅓ cup dates
1 tbs lime juice
⅔ cup water
(Optional: 1 tsp wheatgrass powder, for colour)

  • ½ cup pomegranate arils

 

Instructions

  1. Make the base by blending the pecans, dates and lime juice together (in a high speed blender or food processor) until sticky.
  2. Press the base into the bottom of a silicone loaf pan (or line a pan with baking paper).
  3. Blend all the cheesecake filling ingredients (except pomegranate arils) until smooth and creamy.
  4. Stir through the pomegranate arils (reserve a few to sprinkle on top) and pour on top of the base.
  5. Sprinkle the reserved pomegranate arils on top and press down lightly.
  6. Chill until firm (I like to freeze the cake for about 3 hours, and then keep in the fridge after that time).
  7. Slice into squares or as desired.
  8. Keep chilled.

Source: http://viedelavegan.com/

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