Raw Passion Fruit & Lemon Cake
Prep time: 
Total time: 
Serves: 12
  • BASE
  • ½ cup almonds
  • 1 cup cashew
  • 1 ½ cups dried dates
  • 1 lemon, juice & rind
  • 1 teaspoon coconut oil
  • ½ teaspoon vanilla extract
  • Sprinkle of salt
  • 1 cup shredded coconut
  • 2 cups raw cashews, soaked
  • ½ cup coconut cream
  • 8 tablespoons coconut oil, melted
  • ⅔ cup passion fruit pulp
  • 2 lemons, juice & rind
  • 6 tablespoon natural maple syrup
  • ½ teaspoon vanilla extract
  • Sprinkle salt
  • 3 passion fruit for topping
  1. To make the base place the almonds and cashew nuts in the food processor and whizz until they are a fine crumble.
  2. Slowly add the dried dates until they are broken down into a fine crumble.
  3. Grate the rind of the lemon into the mixture and add the lemon juice, coconut oil, vanilla extract, pinch of salt and shredded coconut. Mix until combined.
  4. Line a cake pan with baking paper and press the lemon base into the bottom of a cake pan.
  5. Place in the fridge to set while you make the topping.
  6. To make the topping, drain the cashew nuts and place in the food processor. Whizz until they are really smooth.
  7. Add the coconut cream and coconut oil and keep processing getting the mixture is as smooth as possible.
  8. Add the lemon rind and juice of the two, passion fruit pulp (I added the seeds and they got whizzed up very finely), maple syrup, vanilla extract and pinch of salt.
  9. Process the topping until very smooth. You may need to stop several time and scrape down the sides of the food processor bowl.
  10. Once the topping is the desired consistency, pour on top of the base and place in the freezer to cool for a couple of hours.
  11. It can be stored in the freezer until 45 minutes before serving or you can keep it chilled in the fridge.
  12. Garnish with the pulp of the three remaining passion fruit.
Recipe by Real Food Pledge at https://realfoodpledge.com/raw-passion-fruit-lemon-cheesecake/