Pomegranate and Aloe Cheesecake

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!