BASE INGREDIENTS

• 200g gluten free granola, I used Primal Alternative Fat & Seedy Granola

• 3-4 Tbsp melted butter, ghee or coconut oil

FILLING INGREDIENTS

• 1 1/2 cups raw cashews (soaked until soft)

• 120g passionfruit pulp (I used frozen passionfruit and defrosted it) + some extra for garnishing

• 1/2 cup melted coconut oil

• 1/2 cup coconut cream

• 1/2 cup fresh lime juice (or lemon juice)

• 1/2 cup pure maple syrup

• 1 tsp vanilla powder or 1 Tbsp vanilla extract

INSTRUCTIONS

1. Line a square slice tin or round cake tin with baking paper.

2. Blend the granola and melted butter together to combine. Press the mixture evenly into the lined tin. Place in the fridge to set.

3. Add all of the filling ingredients (except the passionfruit) into a food processor or Thermomix and blend on high until completely smooth. Scrape down the sides and reblend to get rid of any lumps.

4. Pour the filling over the base, pour the passionfruit on top and swirl it through using a spoon or knife. Chill in the fridge overnight.

5. Optional: I like to put it in the freezer 20-30 minutes before serving, it turns it into a semi-frozen cheesecake with the most delicious, creamy texture, but this step is optional. It’s just as delicious served straight from the fridge.

6. Garnish with extra granola, passionfruit pulp and a touch of lime or lemon zest. Serve and enjoy!