Raw Passionfruit Cheesecake

Yummy and very quick to make.

Here is a far more adorable version, made using raspberry

Wow. I’d like to marry her on the basis of that glorious creation alone.



1 cup almond pulp, ground almonds or almond flour
1/2 cup soaked dates or sultanas (I used sultanas)
2 tablespoons coconut oil
2 teaspoons vanilla


2 cups cashew nuts, soaked overnight, drained
1/4 cup liquid coconut oil (just melt it)
1/2 cup lemon juice
1/4 cup maple syrup or other sweet syrup
3 teaspoons of vanilla

1/2 to 1 cup of water


5 passionfruit
1/3 cup maple syrup


Blend all base ingredients and press into tin.  Put in freezer. Blend all cheesecake ingredients, slowly add in water. Keep blending until smooth and creamy – this takes a wee while to become creamy. Bear with it, it will eventually. Drizzle atop of base and place in freezer. Mix passionfruit pulp with maple syrup, add more syrup if need be and blend well so that the passionfruit flavour distributes amongst the syrup. When the top has sufficiently solidified, drizzle the topping on top and freeze.

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