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Passionfruit cheesecakea little taste of a tropical paradisePassionfruit, coconut milklime and cocoa butter combine to make this mouthwatering no bake cheesecakeThe creamy layer is topped with a juicy passionfruit jelly✨It’s gluten, oil, dairy and refined sugar free too! Happy Sunday xoxoxoxo . Passionfruit cheesecake . Base . 2 cups walnuts 1.5 cups soft dates,pitted 1/2 cup oats . Filling . 1.5 cups cashews, soaked for 30 mins in hot water 90g cocoa butter, melted 1/4 cup agave/maple syrup 3/4 cup coconut milk (full fat) 5 passionfruit, juice only (reserve pulp) 1 lime, juiced . 1/2 cup orange juice, pulp from passionfruit above 1 tsp agar 1/4 cup water . Blend all base ingredients together in a food processor until they form a dough. Press into a greased 9” tin. Set aside in the fridge. Process cashews, cocoa butter, agave, coconut milk, passionfruit juice and lime juice together until smooth. Pour into base and refrigerate while you prepare the topping. In a small pan, heat orange juice, passionfruit pulp, agar and water until simmering. Stir well for 3-4 mins, until the agar has dissolved. Allow to cool, then pour onto cheesecake. Chill until set and enjoy within two days, or freeze for up to 2 weeks.