Raw Passionfruit Cheesecake Slice

Prep + cook time: 6 hours. Serves 12.

BASE INGREDIENTS

1 cup pitted dates

1 cup shredded coconut

1 cup cashews

2 tbs coconut oil

 

MIDDLE LAYER

1½ cups raw cashews, soaked for 1 hour

1 cup coconut cream

1 tbs lemon juice

½ cup rice malt syrup

1 vanilla bean, seeds scraped

 

TOP LAYER

6 passionfruits

½ cup rice malt syrup

METHOD

Prepare a slice tin with baking paper overlapping over the side.

Place all base ingredients in a food processor and pulse until well combined and mixture sticks together.

Pour mixture into the tin, press down firmly with hands and smooth out to form the base of the slice. Place in the freezer.

Place all vanilla layer ingredients into the washed food processor or blender and blend until smooth and creamy. Take out slice tin from freezer and pour on top. Place back in freezer.

To create the top layer — place the insides of the passion fruit and rice malt syrup in a saucepan over low heat. Simmer for 10 minutes until mixture is slightly sticky. Remove slice tin from the freezer and top with the final layer, spreading with a spoon to create an even layer.