Raw Passionfruit Cheesecake

This recipe was kindly shared by Carla, mum of one with another on the way. Carla is Australian and has been living in London for the last 15 years. She is passionate about creating simple kid / family friendly healthy nutritious meals, snacks and treats using whole foods. Her recipes are mainly plant based, mainly dairy free, gluten free and sugar free. She is always looking at how to pack the most nutrients into one delicious dish. She loves to get her son involved in the whole process and loves to have fun with food, different tastes and flavours.

You can follow her on instagram @imadetoday


For the base;

  • 1/2 cup raw macadamia nuts
  • 1/2 cup medjool dates
  • 1 tablespoon coconut flour
  • Pinch of salt

For the top;

  • 1.5 cups raw cashews, soaked overnight
  • 80ml coconut oil (melted)
  • 60ml maple syrup
  • 2 tablespoons coconut milk powder
  • Juice of 1-2 lemons
  • 1/4 teaspoon vanilla powder
  • 2-3 fresh passionfruit

Base method;

Pulse all ingredients in food processor until mixed together well to desired texture. Then press firmly into a lined cake tray or cake tin.

Top method;

Drain cashews and place in food processor with melted coconut oil, maple syrup, coconut milk powder, vanilla powder and lemon juice. Add a tablespoon of water to help consistency and whizz until silky smooth.

Note; you may need to add more maple syrup or lemon juice depending on preferred taste.

Pour topping onto base and add passion fruit on top, before placing in the freezer to set. Remove 20 minutes before cutting into slices and serving.



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