Well that’s my favourite hashtag at the moment and it is all I can seem to say about this delicious, nutritious and satisfying cheesecake. I made this cake when we had a pomegranate overload – and I had to use up some of those extras! I am also pretty much always in the mood for cake. Especially raw cheesecake! But be warned like most raw cheesecakes this dude is heavy man.
Pomegrantes are an absolute favourite of Mr Z’s.
To give you an idea of how much he absolutely loves them you have to know that for his birthday he bought himself a case of pomegranates. We lost count after 24. There were about 30 in there. The man has an obsession! I love it!
So with all the pomegranate craziness going around at the moment I thought I would share my recipe for Pomegranate Cheesecake from my photoshoot with the fabaroo Tribest team.
Here’s how you make it:
Makes 12-16 slices (depending on how you cut it!)
For the base:
- 1 cup walnuts
- 1 cup pecans
- 1 cup medjool dates
- ½ cup raisins
- 1 tbsp cacao powder
- Sprinkle bee pollen (optional)
For the filling:
- 2½ cups cashew nuts, soaked for at least 2 hours
- ½ cup agave syrup or other liquid sweetener
- 1 cup coconut oil, warmed in a baine marie or in a dehydrator
- 1 orange, juiced
- Pinch sea salt
- 1 tsp beetroot powder or juice
- 1 vanilla pod
- ½ cup coconut sugar
- 1 tbsp pomegranate syrup
- ½ cup pomegranates
For the base:
- Place all ingredients in a food processor and process on the S blade
- Transfer to a springform cake pan and press down firmly to create an even base
- Create a wall too so you get a ‘side’ of base: there should be plenty of ingredients left
- Leave in the fridge to set for at least 2 hours before adding the filling
- First warm the coconut oil in a baine marie or dehydrator
- Blend together all the ingredients, except the pomegranates, until smooth and lump free
- Stir in the pomegranates
- Pour on top of the base and leave in the fridge to firm for at least 4 hours
To serve, top with edible rose petals, cacao nibs and pomegranate. I love melting and warming oils in the dehydrator as it really is the saftest and easiest option. No hot water. No faffing. Complete certainty that you will not overheat the oils too! Try the Sedona from Tribest – I LOVE mine!
Keeping it juicy & raw