Pomegranate Lemon Cardamom Cheesecake with Cinnamon Cookie Dough Base
Recipe and image courtesy of Adeline Waugh
For the base:
2 cups almond flour
1/4 cup coconut flour
2 tbsp Flora Omega Sport+ oil
2 heaping tbsp creamy almond butter
1 tsp vanilla extract
2 tbsp maple syrup
1 tbsp almond milk
1 teaspoon cinnamon pinch of sea salt For the filling:
2 cups raw cashews, soaked and drained
1/4 cup coconut oil, melted
1/3 cup maple syrup
1/2 cup pomegranate juice
1 tablespoon lemon zest
1 teaspoon ground cardamom
Juice of 2 lemons
1 teaspoon vanilla extract
1 teaspoon Red Beet Crystals
- First, make the crust. Combine all ingredient using either hands or a spoon and press into the bottom of the pan.
- Make the filling.
- In a high speed blender combine soaked cashews, coconut oil, maple syrup, pomegranate juice, lemon zest, lemon juice, vanilla, cinnamon, sea salt, and beet crystals and blend on high until smooth.
- Pour the filling into the pan atop the crust. Make sure the filling is evenly distributed and place back into the freezer.
- Freeze for 6 hours or overnight. When you are about to serve the cake, remove it from the freezer and let it sit out for at least 10 minutes to soften.