I am obsessed with passionfruit! I love to use it in smoothies, smoothie bowls, fruit bowls, adding it on top of delicious treats. This recipe is full of passionfruit!!
2 cups of pecans
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch sea salt
1/3 cup soft dates, pitted and chopped
1/4 cup dried shaved coconut
3 cups cashews, soaked 4 hours, drained and rinsed
1 cup almond milk
3/4 cup agave nectar
3/4 cup passionfruit pulp/juice (seeds removed)
1/4 cup lemon juice
2 teaspoons vanilla extract
generous pinch sea salt
1/3 cup passionfruit pulp/juice
1/4 cup soaked cashews
1/4 cup maple syurp
1/2 teaspoon tumeric powder
In a food processor, process nuts, vanilla, cinnamon an salt into a fine meal. With the motor running, add dates a bit at a time until the crust begins to stick together. The dough should be stick enough to hold together though still have a crumbly quality.
Crease the bottom and sides of a 9-10 inch springform pan with coconut oil. Sprinkle the bottom of the pan with shaved coconut and press crust evenly into the bottom of the pan. Set aside.
To make passionfruit puree/juice, cut about 12-18 passionfruits in half and scoop out the flesh. Add to vitamix blender or high speed blender and blend at low speed to release juices. Pour and squeeze through a nutmilk bag. Discard seeds.
In a high-speed blender, add all ingredients and blend until very smooth.
Blend all ingredients at high speed until very smooth.
Pour into the prepared pan with crust. Lift and drop gently on the counter to release air bubbles. Freeze for 2-3 hours or until firm. After sufficiently firm, spread the topping and return to the freezer for another hour or until solid.
Once cheesecake is read to eat spread with passionfruit pulp, cut, serve and enjoy!