Sometimes a dish is so delectable that it requires very little of an introduction. So here goes: this dessert is packed full of phytonutrients, antioxidants, vitamins, minerals, healthy fats and plant based protein. There is no refined sugar. No dairy. No gluten. In other words, this dessert is actually kinda healthy!
This dish was really tasty. I’m not just saying that. I am actually eating my third slice as I type this. There is some prep involved but like any recipe, if you have the right tools, its not so bad. You will need a food processor. Hands down, this is the greatest tool in any plant based kitchen. I use the Cuisinart 14-Cup Food Processor . You also will need a blender. My personal preference is the Vitamix 5200 Series Blender . It is a serious investment, but I use mine daily – at least twice a day. From making creamy nut milks to warming raw soups, it is incredible. If you don’t have or want a high speed blender, that is super fine. You will just need to let it whirl a bit longer 🙂 The last thing I mention in the recipe that you may need is a juicer. Again, you don’t need one, but I’m pretty serious about this whole plant-based thing so I use mine everyday. For the beet pulp (an ingredient noted in this dish), you can simply use an old school box grater. If you are interested in what juicer I use, this is my current fav, Omega J8006 Nutrition Center Juicer. The price for the product is terrific, in my opinion. Top quality results.
Also, I kinda have to mention the color. Need I say more? Nah?? You want to get to it?? Here goes.. the recipe for my Pomegranate and Beet Cheesecake with Walnut Crust. Enjoy.
- 1/2 cup raw walnuts *
- 1/2 cup organic pitted dates (apprx 10)
- 1/4 cup coconut oil
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbs maple syrup
- 1 tsp lemon juice
- 2.5 cups cashews, soaked at least 3 hours
- 1 cup beet pulp (see notes), from approx 2 med beets
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/2 cup lemon juice
- 1 tbs nutritional yeast
- 1/4 cup unsweetened pomegranate juice
- 1/4 cup beet juice
- 3 pitted organic dates
- 1/4 cup beet juice
- 1/4 cup pomegranate juice
- 1 tsp maple syrup
- 1 tsp agar agar
- In the bowl of a food processor, combine all listed ingredients and blitz until a dough forms.
- Place the base dough in the bottom of a 9" springform pan and smooth.
- Chill in freezer while you make the filling.
- Place all ingredients in the basin of a blender or food processor. I use a high speed blender and it only takes a few seconds for a thick and smooth, consistency to come about. Continue blitzing or processing until the mix is thick and creamy.
- Pour onto the top of the chilled base.
- Chill in fridge for 3-4 hours until set or alternatively, in freezer for 1-2 hours.
- Whisk all ingredients in a small saucepan over medium heat. Allow to come to a quick boil then remove from heat.
- Let sit for 4-5 minutes.
- Then pour over chilled filling.
- Chill for another hour until set.
- Serve either as a frozen treat or at slightly above room temp. Enjoy!
- *I use activated raw walnuts for most nutritional impact
- ** to get the beet pulp, I juiced 2 beets and reserved the fiber (pulp) for the filling. If you don't have a juicer, you can grate the beet using a standard box grater and then place the pulp over a bowl lined with a cheesecloth. Reserve the juice and pulp according the amounts indicated in recipe.