STRAWBERRY & POMEGRANATE CHEESECAKE
January is always a bleak month for me. The early evenings, the icy temperatures and the constant threat of snow always put me in a funk. I often find myself hiding under a blanket, reading a book or binge-watching a show while I wait out the winter.
Whenever I'm in need of something sweet, I always tend to return this recipe. It's the perfect pick-me-up. The crisp tartness of the pomegranate, paired with the fruity sweetness of the strawberries and coconut, conjure up afternoons at the beach, eating popsicles without a care. Summer may still be a ways off but this cheesecake will definitely brighten up your day and shake off some of those winter blues.
1 cup raw almonds
1/2 cup freeze-dried pomegranate seeds
1/3 cup non-dairy chocolate chips
3 Tbsp cocoa powder
1/2 cup shredded coconut
1/4 tsp vanilla extract
3-4 oz. prune paste*
pinch of Salt
Filling-
3 cups raw cashews, soaked overnight*
1/3 cup + 2 Tbsp pomegranate concentrate
8 medium strawberries
1/2 cup Maple Syrup
1/4 cup + 1 Tbsp pomegranate molasses
3/4 cup almond milk
1 1/4 tsp coconut extract
1 tsp vanilla extract
1 cup coconut oil, melted
1 Tbsp organic Red food coloring
Begin by lightly coating the bottom of a 9" springform pan with coconut oil or cooking spray.
Coarsely chop the almonds and chocolate chips together in a food processor. Pour the mixture into a large bowl. Add the cocoa powder, pomegranate seeds, shredded coconut, salt and vanilla extract. Mix thoroughly.
*Make the prune paste by processing the prunes together with several tablespoons of water. It should be sticky and slightly watery.
Add the paste to the nut mixture and then process everything together one more time. It should form a sticky ball. Press the crust down into the bottom of the springform pan.
Using a large blender or sturdy immersion blender, add the milk, cashews (drained), maple syrup, the pomegranate concentrate and the pomegranate molasses.
*Prepare the cashews ahead of time by covering them completely with water and allowing them to soak. Refrigerate them over night.
Add in the extracts, strawberries and red food coloring. Blend for 10-15 minutes. You want the filling to be silky smooth. If you can feel tiny bits of nuts with your fingers, continue blending. Once you've reached the right consistency, slowly pour in the coconut oil. Mix thoroughly.
Pour the pomegranate filling into the springform pan. Smooth out the top with a spatula. Tap it several times down on the counter to allow any air bubbles to rise to the top. Smooth the top over once more. Cover the pan and let it sit over night.
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