Mandarin apelsin cheesecake med pekan/ingefärabotten & tranbär/granatäpplekompott *raw*

Pecan Ginger Crust

1 1/4 cup pecans
1/3 cup pitted, packed dates - finely chopped
1 tablespoon minced ginger*
1/2 teaspoon pure vanilla extract
Pinch of salt

Grind all ingredients together in a food processor to create a dough.
Press the dough into the bottom of an 8" or 12" spring form pan.

*grated finely on a microplane

Mandarin Filling

2 1/2 cups mandarin segments
1 1/2 cups cashew
1/4 cup + 1 tablespoon maple syrup
6 drops stevia
2 tablespoons lemon juice
1 teaspoon packed orange zest
1 teaspoon vanilla extract
4-6 drops orange essential oil, or to taste
1/8 teaspoon himalayan salt
1/2 cup melted coconut oil
2 tablespoons melted cacao butter

Blend all but the oil and butter until completely smooth and creamy.
Add the oil/butter and blend briefly to incorporate.
Pour the filling over the crust.
Chill in the fridge for 8-12 hours.



Cranberry Pomegranate Compote

1 1/2 cups fresh cranberries
1/2 cup mandarin orange juice (or juice of regular oranges)
2 tablespoons pomegranate powder
5 drops stevia
1 1/2 tablespoons maple syrup
2 teaspoons lemon juice
1-2 drops orange essential oil
1 1/2 tablespoons chia seed
2 tablespoons goji berries

Blend all but the chia and gojis, in a food processor or blender, leaving a little texture, if desired.
Pulse in the chia seed just to mix it in, but avoid breaking it down.
Transfer the mixture to a bowl and fold in the goji berries.
Chill in the fridge for a few hours. The chia will soak up some of the liquid, causing the compote to thicken.
Spoon over the cheesecake when you are ready to serve it.