Time for another raw cheesecake recipe – something seasonal and tangy with lots of citrus to ward off colds and flu and build up the immune system.

A new thing for me – incorporating a pomegranate…Been working on this baby a few days now… no hurry… it can sit in the freezer or fridge a few days…

The recipe:

Crust:

1 1/2 cup pecans (I always soak and dehydrate mine first – this activates the pecans and they taste so much better and digest easier in your system)

1/3 cup pitted dates

1 Tbsp. ginger minced on microplane

1 Tsp. vanilla paste or powder

shredded coconut

pinch of salt (absolute must to bring the flavours together)

Process together all ingredients in a processor until a dough forms.  I recommend grinding the pecans first then adding remaining ingredients.

Sprinkle shredded coconut on the base of an 8 or 12 inch springform pan.

Press dough into the base of the springform pan – using your clean fingers works best.

Mandarin Filling:

2 1/2 cups mandarin segments

1 1/2 cups cashews

1/3 cup maple syrup

2 Tbsp. lemon juice

2 Tsp. orange zest

1 Tsp. vanilla powder

pinch of Himalayan salt

1/2 cup coconut oil, melted

2 Tbsp. melted cacao butter

Blend all ingredients, except oil and butter, together in a high speed blender until smooth and creamy.

While the blender is on drizzle in the oil and butter and incorporate.

Pour the filling over the crust.

Chill in the fridge or freezer until set.

Pomegranate topping:

1 pomegranate seeds

1/2 cup dried cranberries soaked for 2-4 hours

1/2 cup orange juice

2 Tbsp. maple syrup

2 tsp. lemon juice

1 1/2 Tbsp. chia seeds

Blend all ingredients until well combined – make sure that the pomegranate seeds and well blended.

Pour over pre-chilled filling and freeze for an hour.

To serve, thaw for half an hour – cut and serve.

This has a delicious citrus tangy and the pomegranate is well raspberry like.

Mwah – just lovely…

Ally x