Pomegranate Cheesecake Recipe
This amazing dessert by Raw Chef Kristen Suzanne takes advantage of our convenient Pomegranate Powder to create a mouthwatering treat.
1/2 cup Navitas Organics Goji Berries
6½ Tbsp Navitas Organics Pomegranate Powder
1/2 cup fresh Lemon Juice
1/4 cup Coconut Butter
2/3 cup Coconut Oil
3/4 cup Raw Agave Nectar (+ 2 Tbsp. divided)
1 Cup Navitas Organics Hemp Seeds
3 Cup Navitas Organics Whole Cashew Nuts (soaked 1 hour, drained/rinsed)
2 Tbsp Lucuma Powder
1 cup Walnuts
2 tsp Vanilla Extract
2 Tbsp Sunflower Lecithin
Pinch Sea Salt
Grind the nuts to a coarse grind, using a food processor fitted with the "S" blade. Add the Goji Berries and process to mix and break apart some of the berries. Add the Hemp Seeds and briefly process to incorporate. Add the agave nectar and process until the mixture holds together when pressed between two of your fingers. Press the crust mixture into the bottom of a springform pan and place in the freezer while you make the filling.
Using a food processor, fitted with the "S" blade, process all of the ingredients, except the sunflower lecithin, until smooth and creamy. This could take 5-7 minutes and include stopping the processor a few times to scrape down the sides. Add the soy lecithin and process briefly to mix. Pour the filling on top of the crust. Place in the refrigerator (or freezer) to set for at least one hour.
Yield one 8 or 9-inch springform pan.
Makes 6 Servings
Submitted by Kristen Suzanne