Raw Passionfruit Cheesecake

I like to visit the La Cigale French markets every Sunday in Auckland. The rows and rows of seasonal, organic, everchanging produce are always a source of inspiration. I was thrilled to come across a stall selling passionfruit, although I couldn't think of what to do with them. And so, this cheesecake was born!

Raw Passionfruit Cheesecake
Makes 12 small slices

For the base:

• 2/3 cup desiccated coconut
• 1 1/4 cups raw almonds
• 1/2 tsp vanilla extract
• 4 large medjool dates, pitted
• Pinch himalayan salt
• 1 tbsp water

For the passionfruit filling: 

• 1 1/2 cups cashews, soaked overnight and rinsed
• Flesh of 1 young coconut
• 1 cup homemade almond milk 
• 3/4 cup melted coconut oil, in liquid form
• 1/4 cup cacao butter, melted
• 1/2 cup raw agave
• Pinch himalayan salt
• 2 tbsp passionfruit powder
• 4 ripe passionfruit, flesh only 
• Juice of 1/2 lemon 

For the coconut swirl: 

• 4 tbsp coconut sugar
• 4 tbsp coconut butter

Method: 

1. Line the base of a non-stick springform cake tin with greaseproof baking paper. 
2. Combine all base ingredients in a food processor until the mixture holds together when pressed between your fingers, and press the base into the bottom of the cake tin. Smooth with the back of a spoon.
3. Combine all ingredients for the passionfruit filling besides the passionfruit powder, lemon juice and passionfruit flesh in a food processor until smooth. Pour about into a measuring jug. 
4. Add the passionfruit flesh, lemon juice, and passionfruit powder into the mixture left in the food processor and pulse until incorporated but the passionfruit seeds are still intact. Pour this mixture into a measuring jug and set aside. 
5. Pour the unflavoured filling back into the (cleaned) food processor and blend in the ingredients for the coconut filling. 
6. Alternately pour the passionfruit and coconut fillings over the cheesecake base, swirling with a chopstick to create a marbled effect. 
7. Freeze for a few hours until set.