• Leanne Vickery

Raw Passion Fruit, Mango & White Chocolate Cheesecake

I planted a passionfruit vine earlier this year and have been rewarded with a glut of this delicious tropical fruit. I decided to play around with a couple of cheesecake recipes that i found from ascension kitchen and rawberry fields.

Looks amazing and tastes even better:)

Ingredients:


Base

  • ¾ cup Rolled oats, or almonds or cashews

  • 1¼ cups Coconut flakes

  • 1Lime, zest of

  • 1 pinch Sea salt flakes

  • 8 Medjool dates, soft, mine came to about 133g

  • 2 Tbsp Coconut oil, liquefied


Filling

  • 2½ cups Cashew nuts, soaked in water for 2 hours then drained

  • 3/4 cup Fresh lime juice

  • 8 Tbps Maple syrup or preferred liquid sweetener

  • 6 passionfruit pulp

  • 1/2 cup coconut oil liquefied

  • 2 TbspCacao butter, liquefied

  • 1 pinchSea salt flakes

  • Topping

  • 1 mango

  • 3 TBsp maple syrup

  • 1/3 cup coconut oil


Directions:

  1. Blend oats, coconut flakes, lime zest and salt in food processor until crumbly. Add pitted dates and coconut oil while blending, until mixture sticks together. Line a 22cm spring form tin with baking paper and press mixture into it. Freeze while you make filling.

  2. Blend cashews, lime juice, maple syrup and coconut oil, melted cacao, and salt till smooth and creamy. (A high powered blender works best). Add passionfruit pulp and pulse till blended.

  3. Pour over base and bang tin on bench to remove air bubbles and get cake even. Place in freezer for at least 15 minutes to allow layers to show.

  4. Blend 1 Mango (fresh is best but frozen is fine), maple syrup and coconut oil. Pour over cake and place back in freezer for at least 4 hours. (I left mine overnight as the mango topping took a while to freeze)

  5. Decorate with passionfruit pulp and shredded coconut. Can be kept in freezer for one month. When ready to serve leave out for an hour before to soften it. (I cut mine into slices while frozen then placed back in the freezer to have when ready)

  6. Enjoy:)

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