Vegan Pomegranate and Lime Cheesecake Recipe - WellBeing Magazine

Ingredients

• ½ cup pistachio kernels, to serve
• <br>
• <b>Base</b>
• ¾ cup cashews, soaked for 2 hours in filtered water & drained
• 1 cup shredded coconut
• ¼ tsp stevia powder or liquid stevia
• 60mL freshly squeezed lemon juice
• 1 tbsp melted coconut butter
• <b>Filling</b>
• 2 pomegranates, seeds only, plus 2 tbsp reserved for topping
• 3 cups cashews, soaked for 2 hours in filtered water & drained
• 1½ cups coconut butter
• Juice 3 limes
• 1 tbsp lime zest
• 80mL coconut milk
• 1 tsp alcohol-free vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• ½ tsp ground allspice