Lemon & passion fruit festive dessert

Serving 6
Preparation 20 minutes, and a 5 hour rest period.

For the cheesecake base

200 g pitted medjool dates, 120 g walnuts, 1 pinch of salt, 200 g cashew nuts, 50 ml organic lemon juice, 80 g coconut oil, 150 ml coconut cream, 2 tablespoons maple syrup, 1 teaspoon liquid vanilla.
 

For the garnish

4 passion fruits, 2 tablespoons agave syrup, 2 tablespoons flaked almonds.

Preparation

Soak the cashews for 2 hours.

Prepare the cheesecake base : In the bowl of a food processor, blend the dates, nuts and salt until you get a smooth paste, sticky to your fingers.

Pour the mixture into on a greaseproof paper for easy removal from the mould. Press the dough with the palm of your hand. The surface should be smooth and even. Place the tin in the freezer while you prepare the filling.

Mix together the drained cashews, lemon juice, coconut oil, cream, maple syrup and vanilla. The mixture should be smooth and silky.

Spread the mixture evenly over the base. Smooth the top with a knife. Put back in the freezer for 3 hours.

Prepare the lemon passion fruit

In a saucepan, collect the seeds and juice of the passion fruit. Add the agave syrup and 2 tablespoons of water and boil for 1 minute.

Roast the slivered almonds in a frying pan on a low heat, stirring constantly.

Take your cheesecake out of the pan 10 minutes before serving, sprinkle with the flaked almonds and drizzle with the passion fruit syrup.

It's ready to eat. Enjoy!