Pomegranate Cheesecake with Clementine Gelato

Pomegranate Cheesecake with Clementine Gelato
Raw pomegranate cheesecake with clementine gelato on a white plate
Rate This Recipe
4.09 from 12 votes

Pomegranate Cheesecake with Clementine Gelato

This dessert actually has two recipes, the cheesecake and the gelato.
Servings12

Nutrition (For one serving)

Calories: 526kcalCarbohydrates: 37gProtein: 13gFat: 39gSaturated Fat: 12gSodium: 269mgPotassium: 584mgFiber: 4gSugar: 17gVitamin A: 52IUVitamin C: 12mgCalcium: 120mgIron: 5mg

Ingredients

Base

  • 1 cup cashews
  • 2 tbsp maple syrup
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tsp lemon juice

Filling

  • 3 cups cashews soaked for 1 – 2 hours
  • 1 cup coconut oil
  • 1/2 cup lemon juice
  • 2 tbsp vanilla extract
  • 1/2 tsp salt
  • 1 cup xylitol
  • 1 1/2 cups pomegranate juice
  • 1/2 cup beetroot juice optional, just for colour

Clementine gelato

  • 2 cups cashews
  • 1/2 cup coconut butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3 cups almond milk
  • 1 cup clementine juice
  • 1 tsp clementine zest
  • 1/8 tsp salt

Instructions

Base

  • In a food processor, first process cashews to flour.
  • Add remaining ingredients and process again.
  • Press into the bottom of a 9" Springfield pan and place in fridge whilst working on filling.

Filling

  • Blend all ingredients in a high-speed blender until smooth.
  • Pour on top of the base.
  • Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.

Clementine gelato

  • Blend all ingredients in a high-speed blender until smooth. Taste for sweetness; you may need to add extra agave if your clementines weren’t that sweet.
  • Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenizing attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice cream maker.

Notes

Almond milk is made by blending 1 cup of almonds with 3 cups of water and straining through a nut milk bag or fine-mesh sieve.
Rate This Recipe
4.09 from 12 votes
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