Pomegranate Cheesecake Recipe
This amazing dessert by chef Kristen Suzanne takes advantage of our convenient Pomegranate Powder to create a mouthwatering and nutrient-dense treat.
1 cup raw walnuts
½ cup Navitas Organics Goji Berries
1 cup Navitas Organics Hemp Seeds
2 Tbsp. maple syrup
6½ Tbsp. Navitas Organics Pomegranate Powder
½ cup fresh lemon juice
¼ cup coconut butter
⅔ cup coconut oil
¾ cup maple syrup
3 cups Navitas Organics Cashew Nuts (soaked 4 hours and drained)
2 tsp. vanilla extract
2 Tbsp. sunflower lecithin
Pinch sea salt
Make the crust: Grind the nuts to a coarse grind using a food processor. 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 maple syrup and process until the mixture holds together when pressed between your fingers. Press the crust mixture into the bottom of a springform pan and place in the freezer while you make the filling.
Make the filling: Using a food processor, 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 sunflower lecithin and process briefly to mix.
Pour the filling on top of the crust. Place in the freezer to set for at least one hour. Store leftovers in the refrigerator.
Yield one 8 or 9-inch springform pan.
Makes 6 servings
Submitted by Kristen Suzanne