Raw Vegan Coconut Passion Fruit Slice
Oh this recipe would have to be one of our favourite raw desserts. Just plain vegan cheesecake with a drizzle of fresh passion fruit is absolutely drool-worthy.
Ingredients
Coconut crust :
- 3/4 cup desiccated coconut
- 1/2 cup raw almonds nuts
- 1/2 raw cashews
- 100 gm pitted dates
- 2 tbsp coconut oil melted
- 40 gm rice malt syrup or 3 tbsp maple syrup
- Pinch Celtic salt
The white part:
- 3/4 cup desiccated coconut
- 1/3 cup macadamia nuts soaked overnight, drained
- 1/2 cup cashew nuts soaked overnight, drained
- 1 can 400 ml coconut cream
- 125 gm coconut oil melted
- 1/4 rice malt syrup
- 1 tsp vanilla bean paste
- Passionfruit pulp to serve
Instructions
For coconut crust
- Line a 20cm x 30cm cake/slice tin with baking paper.
- Process coconut and nuts in a food processor until finely chopped.
- Add dates and process until combined.
- Add coconut oil, rice malt syrup and salt, process to combine.
- Press into the base of the tin and refrigerate until firm for appx one hour.
For the white part
- Process coconut and nuts in a food processor until finely chopped.
- Add half the coconut cream and process until smooth.
- Add coconut oil, rice malt syrup, vanilla and remaining coconut cream, and process until smooth.
- Spread mixture over crust, shake the tray gently until the top is smooth.
- Freeze until firm, appx 2 hours.
- Cut slice with a hot knife (put it under hot tap water for 30 seconds) into slices of desired size
- Top with passionfruit pulp.