White Chocolate Berry Passionfruit Cheesecake (Raw, GF, Refined Sugar Free, Oil Free!)

So I'm currently submerged in the dreary clutches of that nasty little critter called post holiday depression (Byron/Gold Coast photo diary and foodie review comin' up asap!) since my getaway to Byron Bay. The locals, the picturesque beaches, the ridiculous amount of amazingly delicious vegan food spots... it was actually a dream. Just a heads up, i'm taking offers for any Byron Bay-ians who would like a live in vegan chef, please email me at fithealthyproject@gmail.com heheh.

ANYWAY! One of the food highlights of the trip for me was this little place called 'Greenhouse Factory' aka my heaven on earth. Prepare for a more in depth gushing/praising/rejoicing over their insane vegan food in my Byron post, but for now let's just talk about their raw vegan desserts. I got the raw berry passionfruit cheesecake and it literally blew my mind (and tastebuds!). It wasn't heavy as raw desserts i've had before have been, it was silky smooth, refreshing due to the fruitiness and there was a pleasant tang in each spoonful from the super ripe passionfruit. After I literally licked the plate clean, I knew I had to attempt a recreation as soon as I arrived home to my trusty kitchen appliances.

So here we are, I attempted to recreate something similar - with a white chocolate twist, because really, white chocolate and berry always seems to go amazingly together. I hope you enjoy! (Psst this recipe only makes a mini 4" cheesecake, so just double it for a normal sized cake tin)

White Chocolate Berry Passionfruit Cheesecake (Raw, GF, Refined Sugar Free, Oil Free!)

Ingredients:

• 1 ripe passionfruit

Base

• 1/2 cup GF oat flour, or flour of choice
• 1/4 cup desiccated coconut
• 2 tbsp buckinis
• 2 tbsp rice malt syrup

White Chocolate Layer

• 1/2 cup cashews, soaked in warm water for at least 4 hours
• 2 tbsp cacao butter, melted
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• splash of water

Berry Layer

• 1/2 cup cashews, soaked in warm water for at least 4 hours
• 1/2 cup frozen mixed berries
• 1 tsp lemon juice
• 2 tbsp maple syrup
• splash of water

How to:

Base: Pulse the base ingredients together on low in a food processor until a sticky dough begins to form. Line a mini 4" cheesecake tin with clingwrap and press the dough mixture down firmly. Use the back of a spoon to spread it out until evenly spread as the cheesecake base. Pop the tin into the freezer while you prepare the next layer.

White Choc Layer: Drain your cashews and then place all ingredients for this layer in a high powered blender. Blitz on high until the mixture is silky smooth and no more lumps remain - add as much or as little water as necessary to reach this point. Grab your tin from the freezer and spread the white choc mixture evenly over the prepared base. Slice your passionfruit in half and squeeze the pulp and juice on top of this layer then return to freezer while preparing the berry cheesecake.

Berry Layer: Again, drain your cashews and then place all ingredients for this layer in a high powered blender. Blitz on high until the mixture is silky smooth and no lumps remain - add as much or as little water as necessary to reach this point. When ready, get your cheesecake tin again and spread the berry mixture on top of the chilled cake. Use a spatula to make it nice and even, and then return to the freezer for a good solid couple of hours, but preferably overnight!

When set, remove and let thaw before slicing, devouring, and wishing you could eat it all again hehe!

I hope you all enjoy x