Raw Passionfruit, Pineapple & Coconut Cheesecake (Vegan)
Creamy raw vegan treat that's full of delicious cashews, coconut, pineapple and passionfruit! It's perfect for a healthy dessert and best served with some luscious fresh fruit or extra passionfruit pulp. Note - this is quite a small cake, it looks a bit bigger in the photo because we shot it front on to show the luscious filling! BB xxx
1 cup almonds
10 Medjool dates
2 tablespoons rice malt syrup
Coconut cream (optional, this can help the texture)
1/2 cup pineapple
1/2 cup rice malt syrup
1 cup cashews, soaked for at least four hours and then dried
2 tablespoons coconut oil
1 teaspoon vanilla essence
1 lemon juiced
4 passionfruit for topping
The Bondi Baker Method
Step 1- Pulse the dates, almonds and rice malt syrup in a food processor. You want the mixture to stick together so add a bit of coconut cream if the consistency isn't right. Then place in a round 8 inch cake tin and freeze for an hour. Make sure this is well greased with coconut oil or lined with baking paper so the base doesn't stick to the pan.
Step 2- Pulse the cashews until creamy and then add the the pineapple, rice malt syrup, vanilla essence, lemon and coconut oil in the food processor until smooth and lush. Again, add a bit of coconut cream if you need to as it helps the texture. Then, pour onto the base and freeze for at least four hours. When firm, top with yummy pulp from about four passionfruits!