Vegan Passionfruit Cheesecake
Ingredients
- 2 cups walnuts
- 1.5 cups soft dates,pitted
- 1/2 cup oats
- filling
- 1.5 cups cashews, soaked for 30 mins in hot water
- 90g cocoa butter, melted
- 1/4 cup agave/maple syrup
- 3/4 cup coconut milk (full fat)
- 5 passionfruit, juice only (reserve pulp)
- 1 lime, juiced
- 1/2 cup orange juice,
- pulp from passionfruit above
- 1 tsp agar
- 1/4 cup water
Preparation
Blend all base ingredients together in a food processor until they form a dough
Press into a greased 9” tin
Set aside in the fridge
Process cashews, cocoa butter, agave, coconut milk, passionfruit juice and lime juice together until smooth
Pour into base and refrigerate while you prepare the topping
In a small pan, heat orange juice, passionfruit pulp, agar and water until simmering
Stir well for 3-4 mins, until the agar has dissolved
Allow to cool, then pour onto cheesecake
Chill until set and enjoy within two days, or freeze for up to 2 weeks
