Tangy Sweet Gluten-Free Passionfruit Cheesecake
Ingredients
Crust
- 1 cup (140g) pitted dates
- 1/3 cup (62g) almonds
- 1/4 cup (32g) flax seeds
- 3 Tbsp (45ml) coconut oil, melted
Filling
- 1.5 cups (190g) cashews, soaked for min. 6 hours
- 1 cup coconut cream, firm part only (chilled)
- 1/8 cup (30ml) coconut oil, melted
- 1/4 cup (60ml) lemon juice
- 1/3 cup (110ml) maple syrup
- pulp of one passionfruit
- zest of one lemon, grated
- 1 Tbsp @unicornsuperfoods immunity blend
Toppings
- whipped coconut cream
- handful of raspberries
- passionfruit pulp
Preparation
For the crust, place the flax seeds and almonds in a food processor and pulse until crumbly. Add the dates and coconut oil and pulse a few times until you get a sticky crust.
Line a 8 inch round cake tin with baking paper at the bottom and sides and place the raw mixture into the tin. Use a spatula to press it down evenly, then place in the freezer.
Place all filling ingredients into a high speed blender and blend for 30-60 seconds until completely smooth. Pour the filling over the crust and even out. Place back into the freezer for 4-6 hours until firm.
Once firm, decorate it to your liking and let defrost a bit before cutting into pieces and serving.
