Raw Mini Upside Down Passionfruit Cheesecakes

As I type this I’m sitting in bed not feeling the best, fighting off a bacteria infection that Ash so kindly passed on to me!

For the last few days I’ve been taking care of him, making lots of juices, smoothies, a chicken-less soup, risotto (his favourite) and filling him up with superfoods. Today I woke up with a crushing headache, sore throat and just general crappy-ness, and realised Ash had shared his infection with me (pretty hard not to do when you are so close to someone and share a bed). Today has been full of rest and lots of juices and enemas. Hopefully we can both kick this infection pretty quickly!

We’ve been focusing a lot on probiotics to build our stomach flora back up like sauerkraut and coconut yogurt (both recipes in Living on the Vedge), as well as anti-bacterial foods like coconut oil and turmeric.

You’ll be seeing a few infection-healing recipes up next (if I can gather the strength to photograph them!). But for now, let’s enjoy the freshness of this recipe!

I got the idea for this from Delicious magazine, I knew I could make a vegan and raw version to rival theirs! And I’m so happy with how it turned out!!

If you follow me on instagram you would have seen I came into a huge amount of cheap passionfruit that were ugly on the outside but full of amazing pulp, and I wanted to do something really special with them – and I think I achieved that

Raw Mini Upside Down Passionfruit Cheesecakes

 

Print

Fresh and delicious raw vegan cheesecake infused with passionfruit.

Serves: 4

Ingredients:

Cheesecake Filling:

• 2 cups macadamias or cashews, soaked 3 - 8 hours (or overnight)
• 1 lemon, juiced
• ¼ cup coconut oil
• ¼ cup maple syrup or coconut syrup
• ½ vanilla bean, scraped (optional)
• 1¼ cup passionfruit pulp (about 6 big passionfruits)

Passionfruit Jam

• 1 Tbsp maple syrup or coconut syrup
• 1 Tbsp chia seeds

Crumbs:

• ½ cup walnuts or pecans, soaked 3 - 8 hours
• ¼ cup shredded coconut
• 2 Tbsp flax meal (ground flaxseeds)
• 1 tsp coconut sugar
• 1 medjool date, pitted

Method:

For the Crumbs:

1. In a mini food processor, combine the crumb ingredients except the medjool date and process until ground. Add the medjool date and process until combined. Set aside in a small bowl.
2. Place a metal strainer over a small bowl, pour the passionfruit into the strainer and use a spoon to stir it and get all the liquid into the bowl.

For the Passionfruit Jam:

1. Place the passionfruit seeds into the mini food processor. Add the maple syrup and chia seeds and very gently pulse to separate the seeds from pulp. Set aside.

For the Cheesecake Filling:

1. Combine the cheesecake filling ingredients in a high speed blender, including the liquid from the passionfruit (but not the passionfruit itself). Blend until smooth.

To assemble:

1. Divide the cheesecake filling among 4 jars. Add some passionfruit jam to each jar and sprinkle with the crumb mixture.
2. Place in the fridge for several hours to chill and set.

3.2.2646