Pomegranate Cheesecake with Clementine Gelato

Feb

2008

Saved in:- Desserts,Raw Food Recipes

From Issue 7 of News From The kitchen

Click ‘more’ for the recipe…

For the base

1 cup cashews
2 tablespoons agave
1/4 cup coconut oil
2 teaspoons vanilla extract
1/4 teaspoon salt
2 teaspoons lemon juice

- First process cashews to flour.

- Add remaining ingredients and process again.

- Press into the bottom of a 9″ springform pan and place in fridge whilst working on filling.

For the filling

3 cups cashews, soaked for 1 – 2 hours
1 cup coconut oil
1/2 cup lemon juice
2 tablespoons vanilla extract
1/2 teaspoon salt
3/4 cup agave
1 1/2 cup pomegranate juice
1/2 cup beetroot juice (optional, just for colour)

- Blend all ingredients in a high speed blender under 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.

For the Clementine Gelato

2 cups cashews
1/2 cup coconut butter/oil
1/4 cup agave nectar
1 teaspoon vanilla extract
3 cup almond milk*
1 cup clementine juice
2 teaspoons clementine zest
Pinch salt

- 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 homogenising attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.

*Almond milk is made by blending 1 cup of almonds with 3 cups of water, and straining through a nut milk bag or sieve.

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