Passion Fruit Cheesecake (makes 12 mini 6cm cakes or one large 20cm cake)
We’re continuing our focus on energy with a passion fruit cheesecake recipe, which uses dates in the base. Most of us know that dates are higher in sugar than many other fruits, however, they are high in natural, useful sugars like fructose, glucose, and sucrose. These sugars are easily processed and utilized by the body for energy. So instead of reaching for a pre-packaged dessert, try to make this dessert from scratch and you’ll not only taste the difference, but feel the difference as well!
INGREDIENTS
For the base
- 1 cup almonds
- ¾ cup dates
- 1/3 cup cacao powder
- ½ cup dessicated coconut
- pinch of salt
- 1 tbsp coconut oil
For the filling
- 2 cup soaked cashew
- 6 tbsp coconut oil
- 6 tbsp cacao butter
- 8 tbsp coconut cream
- ¾ cup passion fruit
- 6 tbsp maple syrup
- ½ tsp vanilla
METHOD
- Soak cashews in water overnight or for at least 4 hours.
- Put dry base ingredients; almond, cacao powder, coconut and salt in a food processor and blend until the nuts are finely chopped.
- Add the dates to the processor and blend. If the mixture comes together well in your hand, then there is no need for coconut oil. This will depend on how dry the dates are; drier dates will call for more coconut oil.
- Press the base into the bottom of your moulds until it is ½ – 1cm thick.
- Drain and rinse cashews from their water and then blend all filling ingredients in a high speed blender until smooth.
- Pour filling over the base and allow to set in the freezer for 2 – 4 hours.
Garnish options:
- fresh passion fruit
- dehydrated passion fruit
- nuts & seeds
- edible flowers
- Coconut cream – put a can of coconut cream in the fridge overnight. Open and scoop out the top half of the can which will be thick and separated from the water. Whip with a hand whisk or kitchen aid. It will now be thick enough to use as a garnish.