Turmeric Chai & Passionfruit Cheezecakes

August 21, 2018

gluten free | grain free | plant based 

 

 

These cakes are so delicious, there really are no words to describe them except… mmmmmmm! This week we purchased a huge bag of passionfruit so thought it would be the perfect opportunity to make one of our favourite desserts, cheesecake. 

 

These cheesecakes are super simple to make by incorporating our Turmeric Chai Coconut Super Bars. 

 

You can now have your cake and eat it too! 

 

 

Prep Time: 15 Minutes (time excludes the soaking of the cashews)

Chill Time: 120 Minutes

Serves 6

 

YOU WILL NEED:

Food Processor

 

Muffin tray (6 holes / silicone)

Spoons 

Glass / Cup

 

INGREDIENTS:

 

BASE

 

3 Sneaky Wholefoods Turmeric Chai Coconut Super Bars

1 tbsp Coconut Nectar 

 

 

FILLING

250g Raw Cashews (soaked overnight, rinsed and drained) 

2 tbsp Coconut Oil 

1/2 tsp Ground Turmeric Powder 

1 tsp vanilla essence 

50g Desiccated Coconut 

200ml Coconut Cream

2 tbsp Coconut Nectar 

 

 

TOPPING 

4 Passionfruit (pulp) 

 

SUBSTITUTES:

Coconut Nectar: Maple, Rice Malt Syrup or Agave 

 

 

METHOD:

 

For the base, place the Turmeric Chai Coconut Super Bars into food processor along with the 1 tbsp of coconut nectar, blend until you can pinch the mixture and it sticks together. This should normally take about 30 seconds. 

Divide mixture into the 6 muffin moulds and press down the mixture with the base of a glass until smooth.

For the filling, add all ingredients in the food processor and blend for around 3-5 minutes until you reach a creamy smooth consistency. Pour evenly on top of the base. Bang mould on bench a couple of times to remove any air bubbles. 

For the topping, cut and scoop out pulp from passionfruit and spoon over the top. 

Freeze for 2 hours 

Remove from freezer. Pop out of moulds, and allow to sit at room temperature for 5 minutes before eating.

 

Store in Freezer 

 

 

 

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