Raspberry and pomegranate vegan cheesecake with PowerStart CaCao base

pomegranate raspberry powerstart cheese cake

Time to make – 40 minutes

Serves – 1 x 30cm round cake

Ingredients

Base

  • 1 ½ cups PowerStart CaCao
  • 7 fresh medjool dates

Middle layer

  • 1 cup raw hydrated cashew nuts [soak in water for 2 hours or overnight then drain]
  • ½ cup of honey or agave syrup
  • 2/3 cup water
  • Dash vanilla essence

To set

  • 2 slightly heaped teaspoons of agar agar powder
  • ¼ cup water

Topping

  • 1 cup raspberries [fresh or defrosted frozen]
  • 2 desert spoon organic raw sugar or alternate sweetener
  • ½ teaspoon guar gum [available in health food stores]
  • Segments from half a pomegranate

Method

Base

Deseed dates and mash them to a paste with fingers and then mix in power start until evenly mixed.

Press the base mix into a 30 cm spring form cake tin to evenly cover the base.

Middle layer

In a blender place soaked cashews, honey , 2/3 cup water and vanilla essence and blend for approx 1½ minutes or until a smooth runny batter consistency is achieved. Add a little more water to achieve this if needed.

To set the cashew mix place agar powder and ¼ cup cool water into a small pan and bring to a simmer for 30 seconds stirring regularly. Remove from the heat, turn on the blender with the cashew batter in it and pour the melted agar into the blender . Blend for 10 seconds then quickly pour the mix into the cake tin over the base, refrigerate for 20 minutes to set it.

Topping

Blend the raspberries to a puree then add the sugar and guar gum and mix well. The guar gum will thicken the raspberry puree to a spreadable consistency.

Spread the raspberry topping over the set cake and sprinkle pomegranate segments.

This cake will last refrigerated for 3 days

By Head Chef Todd Stream Cameron

By Head Chef Todd Stream Cameron