I went to a vegan pot luck dinner recently and tasted a raw passion fruit and lime cheese cake. I was blown away by how ridiculously delicious it was and that it was dairy free. I went to Google to find a recipe and discovered this delicious one thanks to Katrina Ellis. who even gives the lowdown on it’s nutrional value. I’ve made it a few times now and every time it’s a hit with my guests.
If you live in Provo and you’re trying to find scrumptious tasting passion fruit, I have found a source 🙂 There is a lady that sells them outside of Price Club in the corner of the parking lot. I’m told that the boat from Haiti usually gets in on a Friday, so if you head there in the afternoon you usually find that she has some in stock.
8 to 10 medjool dates
½ cups of pecans (pre-soak to soften)
½ cup of almond meal or almonds (pre-soaked)
2 limes, juiced
4 passion fruits
¼ cup of raw coconut oil
1 ½ cups of cashews (pre-soaked to soften)
A dash of celtic salt
1/3 cup of agave or yacon syrup
Pre-soak the pecans, almonds and cashews for a minimum of 7 hours for best results. I find it’s easiest to do this overnight.
To make the base, put pecans and almonds into a vitamix or food processor.
Pulse until grainy. If you are rushed for time, use almond meal instead. Add medjool dates to blend.
Take out and knead the ingredients together to form a dough. Get a cake tin (in the photographs I didn’t have one so I used a large soup bowl which did the trick) and press the dough in, blending up the sides. Place in the freezer for one hour to set.
To make the filling, add all of the ingredients to a food processor.
Purify until you get a nice, creamy texture. When the base is ready, pour the filling over the top and place in the freezer to set.
For even more decadence, blend passion fruits with agave and lime juice to make a syrup. This can be poured over the top at the end.
This cheesecake is a delicious and nutritious treat, low in sugar and saturated fats, yet high in healthy healing oils, minerals and vitamins.