Raw Pomegranate and Maqui Cheesecake

Pomegranates are such a special and unique fruit- so wondrous in their very nature. They make any recipe fantastic, whether you use them in smoothies, in salads, or in this case, dessert! they add a vibrant colour to everything and little bursts of sunshine in your mouth! This is a beautiful dessert and very simple to make. If you cant get pomegranates you can also use raspberries instead.




  • ¼ cup coconut
  • ¼ cup soaked dates
  • 2 tablespoons of almonds


Process all ingredient sin your food processor until they are broken down and everything comes together. The mixture should be sticky and hold its form but still have texture.



  • 1 cup of soaked cashews
  • 1 small ripe banana
  • ½ cup of pomegranate seeds
  • 3 tablespoons of coconut nectar
  • 4 tablespoons of coconut oil
  • ¼ cup of almond milk
  • 1 teaspoon of maqui powder


Blend all ingredients in a high-speed blender until smooth and creamy. This may take a couple of minutes to get to the perfect consistency.

Pour the filling over the base and place in the freezer while you make the topping.


Pomegranate Topping-

  • ¼ cup of pomegranate seeds
  • ¼ cup of chia seed gel
  • 1 teaspoon of coconut nectar
  • 1 teaspoon of coconut oil


Blend all ingredients in a high speed blender until smooth. Pour over the cheesecake layer and return the cake to the freezer to set for 2-3 hours.

Remove from the freezer to soften slightly before serving.