Pomegranate Cheesecake

Filling:

• 2 1/2 cups of raw cashews thoroughly washed and soaked (1 hour)
• 2 1/4 cup pomegranate juice
• 1 tablespoon liquid vanilla
• 3/4 cup coconut oil
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 cup beet juice or 1/2 small beet
• 1 1/4 cup of honey or maple syrup
• 3 tablespoon lecithin granules

Crust:

• 1 cup walnuts
• 1 cup almonds (or granola)
• 1 cup pitted dates
• pinch of salt

1. Add all ingredients to blender except the coconut oil and lecithin. Blend well until smooth and creamy.
2. Stop blending and add the lecithin and melted coconut oil.
3. Resume blending until oil and lecithin are well incorporated.
4. Place all crust ingredients in food processor. Using “S” blade, mix until mixture comes away from edges.
5. Press mixture firmly into spring form pan to create the crust.
6. Set side (to save time, crust can be made the day before.)
7. Pour filling into spring form pan with prepared crust.
8. Garnish with pomegranate kernels. Place in freezer to set, 1-2 hours or overnight.
9. Take out one hour before ready to serve. Makes one 10-inch cheesecake.