Pomegranate+Raw+Cheesecake

Raw Cheesecake

Based on [|http://therawchef.com]



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2 cups raw pecans (or a combination of macadamia, walnuts and pecan nuts soaked overnight, rinsed and drained) 1/2 cup raisins or Manjool dates (soaked) lemon or orange zest 1 teaspoons vanilla extract 1 pinch sea salt
 * For the base**

- Put nuts in a food processor - Add remaining ingredients and process again (Don't add the coconut!!) - First, sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it's easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the nuts and date mixture down into the into the bottom of a 9″ spring-form pan to form the crust.and place in fridge while working on filling.

3 cups cashews soaked for 1 – 2 hours 3/4 cup lemon juice 3/4 cup honey 3/4 cup coconut oil 1 tablespoons vanilla extract 1/2 teaspoon salt Up to a 1/4 cup of water, if necessary to facilitate blending (Try to add as little water as possible.) 1 1/2 cup pomegranate juice (don't add water above for the pomegranate cheesecake) 1/2 cup beetroot juice (optional, just for color)
 * For the filling**

- Blend all ingredients in a high speed blender under smooth. - Pour on top of the base and tap it to remove air bubbles. - Place in the freezer to set for up to 5 hr. or so. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat. Defrost this raw cheesecake recipe for about a half-hour before eating. - Decorate with raspberries and strawberries.

MAKING SAUCE:

12 oz. bag frozen strawberries (thawed) 2-4 tbsp raw honey Add all ingredients to a blender and puree. To finish your masterpiece, cut a slice of cheesecake and top with the strawberry sauce.