Ingredients
Vegan and raw recipe - For 8 servings
For the base
- 2 cups nuts (sunflower seeds and cashews)
- 1 cup Medjool dates
- Pinch of sea salt
For the cheesecake
- 3 cups soaked cashews
- 3/4 cup Land Art's Pomegranate Aloe Vera Juice
- 1/3 cup maple syrup
- 1/2 cup coconut cream
- 1/4 cup lemon juice
- 1 pinch salt
For the fruit topping
- 2 cups organic blueberries
- 1/2 fresh pomegranate
- 1/2 cup Land Art's Pomegranate Aloe Vera Juice
Instructions
For the base
Place dates and walnuts in a blender until a paste forms. Press this mixture into a pan greased with coconut oil or several small muffin cups.
For the cheesecake
Mix all ingredients in a food processor or blender until smooth.
For the fruit topping
Blend blueberries and Aloe Vera juice. Pour over cheesecake with pomegranate seeds.
Place in freezer for a few hours, take out to cool for 10 minutes before enjoying!