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
YOU WILL NEED:
Muffin tray (6 holes / silicone)
Glass / Cup
3 Sneaky Wholefoods Turmeric Chai Coconut Super Bars
1 tbsp Coconut Nectar
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
4 Passionfruit (pulp)
Coconut Nectar: Maple, Rice Malt Syrup or Agave
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