I hadn’t made a raw slice in the longest time and notice the first round of passionfruit’s at my local market last weekend so thought they could make a perfect slice then I realised it’s more cheesecake like. This Raspberry & Passionfruit Cheesecake is made with nourishing ingredients like cashews, oats and almonds and sweetened with only dates and maple syrup. The texture is to die for – soft and creamy with a slight tang from the passionfruit and raspberries.
Making raw treats is one of my absolute favourite things to do and I have a bunch of slices, tarts and cakes on my website including.. My Fruit & Nutty Chocolate Slice, The most incredible Double Chocolate Raspberry Tart and of course my Raw Banana Split. I also post a bunch of recipes on my Instagram @healthykelsii so be sure to check that out.
Raspberry & Passionfruit Cheesecake
For the base
8 medjool dates, soaked in boiling water for 5 minutes
1 1/2 cups oat flour
1 1/2 cups almond meal
1 tbsp plant milk
1 tbsp coconut oil
For the filling
2 cups cashews, soaked in boiling water for 20 minutes or overnight
1 cup yogurt (I use coconut)
1/2 cup maple syrup
1 tbsp coconut oil
1 cup raspberries + more for topping
3 passion fruits + more for topping
To make the base add your dates, oat flour, almond meal, coconut oil and plant milk to a food processor or high powdered blender and blend until combined (the mixture should hold together.) Tip the mixture into a lined sliced tin and place in the freezer while you make the cheesecake layer.
In your food processor or blender add the cashews yogurt, maple syrup and coconut oil and blend until smooth – this may take a few minutes. Finally add your raspberries and passionfruit and pulse to combine. Pour on top of the base layer and back into the freezer to set for 2 hours. Slice and top with extra raspberries and passionfruit.
Have fun and enjoy