Pomegranate Lemon Cardamom Cheesecake with Cinnamon Cookie Dough Base

Recipe and image courtesy of Adeline Waugh

Ingredients:

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 Salus Red Beet Crystals

Directions:

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.