Vegan Coconut Passionfruit Cheesecake



This cheesecake is totally vegan and gluten free but I promise it will satisfy all cravings for a fresh, summery dessert. Its also much easier to make than most cheesecakes, requiring no baking and just a few ingredients. Just make sure to leave a little time for the cashews to soak for a really creamy texture. The nut base can be substituted for any nuts you’ve got lying around and you can easily replace the syrup with honey (although it won’t be vegan).

INGREDIENTS

Cuts into 9 squares

For the Base:

75g macadamia nuts

75g blanched almonds

100g dark chocolate

1 tbsp agave/date syrup (or honey)

For the Filling:

250g cashews

400ml coconut cream

1 large orange, zested and juiced

1 tbsp agave/date syrup (or honey)

6 passionfruit, halved and flesh scooped

2 tbsp agave/date syrup

METHOD

1. Start by soaking the cashews in cold water for 1 hour. If you want to speed up this step, soak them in hot water (but not boiling) for 15 minutes.

2. Line a 20x25cm baking tray with parchment paper.

3. For the base, place the nuts in a food processor and blitz into small crumbly pieces, it’s nice to still keep a few chunks. Transfer to a bowl.

4. Melt the dark chocolate in a small pan over a low heat, or heat in a microwave until melted. Pour the chocolate over the nuts and add the syrup. Combine all together until you have a thick chocolatey nut mixture.

5. Spread all over the base of the baking tray and smooth out to form an even layer. Leave to cool in the fridge until set, about 20 minutes.

6. Meanwhile, prepare the filling by draining the soaked cashews and blitzing them in a processor with the coconut cream, orange zest, juice and syrup. You should end up with a really smooth, creamy thick mixture. Taste and adjust the seasoning, adding more syrup if you prefer it a little sweeter. Spread all over the chocolate nut base and place back in the fridge to set completely, about 1 hour. You can also put it in the freezer if you need it ready sooner, just be careful it won’t set too firm.

7. Place the passionfruit pulp and syrup in a small saucepan. Bring it to a simmer over a medium heat for 5 minutes, or until it thickens slightly into a sticky syrup. Leave to cool.

8. When ready to serve, lift the cheesecake out with the paper Pour the passionfruit coulis all over and slice into 9 squares.

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