| Servings | serves |
Ingredients
Base
- 130 grams Almonds
- 7 Medjool Dates
- 50 grams Desiccated Coconut
- 1 tablespoon Rice Malt Syrup
Filling
- 1 1/2 cup Cashews soaked overnight
- 2 1/2 tablespoons Coconut Milk
- 1/4 cup Coconut Oil
- 100 ml Rice Malt Syrup
- 30 grams Desiccated Coconut
Passionfruit Jelly
- 1 cup Coconut Water
- 3/4 teaspoon Agar Agar Powder
- 2-3 Passionfruit
Ingredients Base
Filling
Passionfruit Jelly
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Instructions
Make the Base:
- Make your base by putting all base ingredients into a food processor and blend until combined and sticks together if squeezed between your fingers.
- Place equal amounts into your cake moulds, and flatten down with your fingers. Place in freezer whilst you make your filling.
Make the Filling:
- Drain and rinse cashews, throw them into your high speed blender along with all the other filling ingredients and blend on high until smooth and creamy.
- Pour onto bases and leave a little space at the top for the passionfruit jelly. Return to freezer for four hours.
Make the Jelly
- In a small saucepan, soak the agar owder in coconut water for 10 minutes, then, gently bring to the boil and simmer for approx 5 minutes.
- Take off the heat and after a couple of minutes add the passionfruit, stir until well combined, cool slightly but not for too long as it solidifies as it cools, pout onto cheesecakes and place in fridge for a few hours t set.
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