Raw Pomegranate & Maqui Cheesecake
Servings
10-12
Ingredients
FOR THE BASE:
¼ cup coconut
¼ cup soaked dates
2 tablespoons of almonds
For the filling: 1 cup of soaked cashews
1 small ripe banana
For the topping: ¼ cup of chia seed gel
¼ cup of pomegranate seeds
1 teaspoon of coconut nectar
1 teaspoon of coconut oil
3 tablespoons of coconut nectar
4 tablespoons of coconut oil
¼ cup of almond milk
1 teaspoon of maqui powder
Instructions
1. Base: Process all ingredient sin your food processor until they are broken down and everything comes together. The mixture should be sticky and hold its form but still have texture.
2. Filling: Blend all ingredients in a high-speed blender until smooth and creamy. This may take a couple of minutes to get to the perfect consistency. Pour the filling over the base and place in the freezer while you make the topping.
3. Pomegranate Topping: Blend all ingredients in a high speed blender until smooth. Pour over the cheesecake layer and return the cake to the freezer to set for 2-3 hours. Remove from the freezer to soften slightly before serving.