Raspberry Passionfruit Cheesecake

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 and 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.

 

 

For the base
8 medjool dates, soaked in boiling water 
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
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.