Pomegranate Lemon Cardamom Cheesecake with Cinnamon Cookie Dough Base

Ingredients

• 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
• 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 Red Beet Crystals