FOR THE BASE

1c cashews

2T agave

1/4c coconut oil

2t vanilla extract

¼t salt

2t lemon juice

• First process cashews to flour.

• Add remaining ingredients and process again.

• Press into the bottom of 9” springform pan and place in fridge whilst working on filling.

FOR THE FILLING

3c cashews, soaked

1c coconut oil

1/2c lemon juice

2T vanilla extract

1/2t salt

3/4c agave

1 1/2c pomegranate juice

1/2c beetroot juice (optional, just for colour)

• Blend all ingredients in a high speed blender under smooth.

• Pour on top of the base.

• Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.

FOR THE CLEMENTINE GELATO

2c cashews

½c coconut butter/oil

¼c agave nectar

1t vanilla extract

3c almond milk

1c clementine juice

2t clementine zest

Pinch salt

• Blend all ingredients in a high-speed blender until smooth. Taste for sweetness, you may need to add extra agave if your clementines weren’t that sweet.

• Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenising attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.

From Chef Russell James! Found on therawchefblog.com and had to share!