Raw Vegan Lilikoi (Passionfruit) Cheesecake
This cheesecake was born from my culinary roots in Hawaii and outrageously delicious – decadently smooth and creamy with the distinct, bright tangy sweet of lilikoi (also known as passion fruit) and a crumbly crust. Raw vegan food has never tasted more sumptuous!
Yield: 12 servings
2 cups macadamia nuts (pecans can be substituted)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
pinch sea salt
about 1/3 cup soft dates, pitted and chopped
¼ cup dried shredded coconut
3 cups cashews, soaked 4 hours, drained and rinsed
1 cup almond milk or coconut milk
¾ cup coconut oil
¾ cup agave nectar
¾ cup passionfruit pulp/juice (seeds removed)
¼ cup lemon juice
seeds of 1 vanilla bean or 2 teaspoons vanilla extract
generous pinch sea salt
2 tablespoons lecithin (optional)
1/3 cup passionfruit pulp/juice
¼ cup soaked cashews
¼ cup maple syrup or agave nectar
½ teaspoon minced turmeric
In a food processor, process nuts, vanilla, cinnamon and salt into a fine meal. With the motor running, add dates a bit at a time until the crust begins to stick together. The dough should be sticky enough to hold together though still have a crumbly quality.
Grease the bottom and sides of a 9-1/2-inch or 10-inch Springform pan with coconut oil. Sprinkle the bottom of the pan with shredded coconut and press crust evenly into the bottom of the pan. Set aside.
To make passion fruit purée/juice, cut about 12-18 passion fruits in half and scoop out the flesh. Blend at low speed to release juices. Pour and squeeze through a nutmilk bag or a strainer lined with cheesecloth. Discard seeds. Pulp may be frozen for up to 2 months.
In a high-speed blender, add all ingredients except water and blend until very smooth, adding water a few tablespoons at a time only as necessary to aid blending.
Blend all ingredients at high speed until very smooth
Pour into the prepared pan with crust. Lift and drop gently on the counter to release air bubbles. Freeze for 1-2 hours or until firm. After sufficiently firm, spread with Lilikoi Topping and return to freezer to set for 20-30 minutes.
Cut into slices while frozen/firm.
Defrost for 30 minutes and serve.
Cover leftovers in the fridge for up to 5 days.
May also be frozen for up to 2 months.