With Passion fruit being one of my favourite fruits, I thought I would incorporate this fresh tangy tasty ingredient into one of my Raw cheesecake recipes. This cheesecake not only has a fresh crisp tangy finish on the pallet but also allows satisfying that craving for something sweet, with no guilt added. With all raw natural ingredients, to think you can create such a tasty dish is just fabulous. I love making this in servings of 12 and I keep it in the freezer for those unplanned dessert evenings or when friends come around for a quick chat.
SERVES: 12
PREP TIME: 20min
FREEZE TIME: 2hours
INGREDIENTS:
BASE:
- ½ cup almonds
- 1 macadamia nuts
- 1 ½ cups Medjool dates
- 2 lemon, juice & rind
- 3 teaspoon coconut oil
- ½ teaspoon vanilla extract
- Sprinkle of salt
- 1 cup shredded coconut
FILLING:
- 2 cups raw cashews, soaked
- ½ cup coconut cream
- 3 tablespoons coconut oil, room temperature (melted)
- ⅔cup passion fruit pulp
- 2 lemons, juice & rind
- 2 tablespoon natural maple syrup or agave nectar
- ½ teaspoon vanilla extract
- Sprinkle salt
- 3 passion fruits for topping
INSTRUCTIONS
- To make the base, place the almonds and macadamia nuts in the food processor and whizz until they are a fine crumble.
- Add the Medjool dates and blend until they are broken down into chunks.
- Grate the rind of the lemon into the mixture and add the lemon juice, coconut oil, vanilla extract, pinch of salt and shredded coconut. Mix until combined into dough-like consistency. If the consistency is too dry, add 2 tablespoons of water.
- Line your cake pan with baking paper and press the base into the bottom of a cake pan or square-shaped silicone tray.
- Place the base in the fridge to set while you make the topping.
- To make the topping, drain and rinse the cashew nuts and place it in the food processor. Continue blending it until it reaches a really smooth velvety consistency.
- Add the coconut cream and coconut oil and keep processing getting the mixture as smooth as possible.
- Add the rind of the lemons and juice, as well as the passion fruit pulp (I added the seeds and they got whizzed up very finely), maple syrup, vanilla extract and a pinch of salt.
- Process the topping until very smooth. You may need to stop several times to scrape down the sides of the food processor bowl to ensure the ingredients mix evenly.
- Once the topping is the desired consistency, pour it on top of the base and place it in the freezer for 1 hour or until firm. Add the pulp of the 3 passion fruits to the top, freeze for another hour or until set.
