With a kitchen wafting with the aroma of passionfruit, I knew it was an apt time to make a dessert. Straight up – Mr B requests cheesecake… so that is exactly what I created.

With no cooking required, these raw little cuties will take you no time at all – alas, the setting time…

To ensure passionfruit are at their ripest (and best), use when they are wrinkly and you can literally smell them through their skins.

Passionfruit are rich in the water soluble antioxidant – vitamin C, or ascorbic acid and fibre.

This recipe can be made vegan by omitting the honey and replacing with maple syrup.

ingredients

base

1/2 cup raw almonds

10 pitted dates

1/4 cup lupin flakes

pinch himalayan sea salt

cheesecake

1 & 1/2 cups raw cashews (soaked for a few hours & drained)

1/2 cup extra virgin organic coconut oil

2 tbsp raw honey

juice 1/2 lemon

1/2 cup organic coconut milk

1 vanilla bean

6 drops DOTERRA wild orange oil

6 passionfruit *pulp

method

In a food processor, blitz the base ingredients until they are fully combined – and a crumb like consistency. It should stick together between your fingers.

Divide the base between 6 small glasses or mini jars and press firmly, until compact.

Place the glasses in the fridge.

Rinse out the food processor and add the cashews. Blend for 5 or so minutes, or until creamy.

Add the remaining cheesecake ingredients and blitz until silky smooth. Pour the cheesecake mix over the bases in the 6 glasses and return to the fridge.

Cut the passionfruit in halves, scoop out the flesh and into a small bowl. Divide the pulp over the top of each of the mini cheesecakes and return to the fridge for a couple of hours before serving.

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