Plant-Based Cocobella Recipe

Lemon Passionfruit Cheesecake

Name: Lemon Passionfruit Cheesecake
Ingredients: 30g oats, ground to flour; 35g coconut flour; 20g Mayversfood peanut butter; 10g ground flaxseed; 1 tbsp Queen Fine Foods sugar free maple syrup; 60ml So Good Unsweetened almond milk; 30g raw cashews, soaked overnight; 50g light coconut cream; 1 heaped tbsp Pure Cocobella coconut yoghurt; 45g passion fruit pulp; 1 tbsp Queen Fine Foods Sugar free maple syrup; 2 tbsp lemon juice; 100ml So Good unsweetened almond milk; 1/2 tap ground turmeric (tip to enhance the yellow colour)

The bright lemon flavour bursting out of these cheesecakes has to be tried to be believed! Tag us if you make them

By Andj | Featured in Desserts

Ingredients

Base:

30g oats, ground to flour
35g coconut flour
20g Mayversfood peanut butter
10g ground flaxseed
1 tbsp Queen Fine Foods sugar free maple syrup
60ml So Good Unsweetened almond milk

Coconut Layer:

30g raw cashews, soaked overnight
50g light coconut cream
1 heaped tbsp Pure Cocobella coconut yoghurt
45g passion fruit pulp
1 tbsp Queen Fine Foods Sugar free maple syrup
2 tbsp lemon juice
100ml So Good unsweetened almond milk
1/2 tap ground turmeric (tip to enhance the yellow colour)

Extra passion fruit pulp to top cheesecake squares.

Method

Mix the base ingredients together in your high speed food processor and press firmly in a small squared silicone tray. (Mine had 9 small squares)
Place in fridge to set while you prepare the other layers.
Mix the coconut layer ingredients in your food processor as well and pour over the bases. Put back in the freezer to set.
Mix together the remainder of the ingredients for the final layer and pour over the set coconut layer.
Use a teaspoon per square to spoon the extra passion fruit pulp on top and pop them back in freezer for at least 2 hours before serving. Enjoy!