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Raw Lemon Passionfruit Cheesecakes
These delightful Raw Lemon Passionfruit Cheesecakes combine the tropical sweetness of passionfruit with the zesty zing of lemon to create a burst of flavour that is both refreshing and indulgent.
Recipe & image by Julia Michelle @juliamichelle.health
INGREDIENTS
BASE INGREDIENTS
- 220g almonds
- 90g shredded coconut
- 2-4 tsp grated lemon zest
- ¼ tsp Celtic sea salt
- 3 Medjool dates
- 1-2 tbsp coconut oil, melted
FILLING INGREDIENTS
- 375g cashews, soaked overnight
- 250mL coconut milk
- 500mL passionfruit pulp
- Juice and zest of 1 lemon
- 125ml coconut oil, melted
- 2 tbsp coconut butter, melted
- 2-4 tbsp honey
- ¼ tsp Celtic sea salt
TIME
20 Minutes
SERVES
12
DIFFICULTY
METHOD
For the base, place the almonds and coconut in a food processor and process to a fine crumb. Add the remaining base ingredients and pulse until combined.
1Press the base into 12 muffin tins.
2For the filling, place all the ingredients into a high-powered blender and blend under smooth and creamy.
3Divide the filling amongst the 12 bases and place in the freezer to set for 1 to 2 hours.
4Remove from freezer 20 – 30 minutes before serving.
5Dessert
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