Vegan Passion Fruit Cheesecake
Ingredients
Base
- 1 cup cashews
- 1 cup dates pitted and softened
- 1/2 cup desiccated coconut
- 1 tablespoon coconut oil
- 1/3 cup toasted buckwheat (optional)
- Pinch of sea salt
- 1 teaspoon vanilla extract
Filling
- 1 cup cashews soaked for four hours in hot water then rinsed and drained
- 1 cup coconut mylk
- 4 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- Fruit of five passion fruit
Preparation
Base
In your food processor combine your cashews and coconut and pulse until you have a fine powder.
Add your dates, coconut oil, vanilla and salt and process again to break down.
Add your buckwheat and pulse until you have a sticky dough.
Press this into your spring form tin and freeze as you prepare the filling.
Filling
Blend everything EXCEPT THE FRUIT in a high speed blender until creamy, pour over your base and freeze 20 minutes.
Swirl your passionfruit into the filling and transfer to freezer for at least 4 hours.
Allow to defrost for 30 minutes before serving.
