We have the queen of vegan cheesecakes @Charleyshealth for this recipe, it’s a good one! Perfect for a celebration!
For the Base :
1 cup oats
1/2 cup walnuts
2 tbsp brown rice syrup/honey
1 tbsp coconut oil
For the Filling :
1/2 cup coconut yoghurt (I used COYO)
1/2 cup cashews
3 tbsp honey/brown rice syrup
2 tbsp fresh lemon juice (half a lemon)
2 1/2 heaped tbsp coconut oil
Zest from 1 lemon
For the passionfruit cream..
2 tbsp coconut cream
1 tbsp honey
1 To make the tart base, add the walnuts, oats, syrup/honey and coconut oil into your food processor and blend until everything is well combined and sticks together.
2 Press this into a long tart case- the ones with the removable bases work well here- and remember to take some of the mixture up around the edges to create a tart case to hold the ﬁlling well.
3 Pop this into the freezer to ﬁrm whilst you make the ﬁlling.
4 For the lemon tart centre, blend together the cashews, coconut yoghurt, coconut oil, lemon zest & juice and sweetener of choice ( I like to use honey here) until really smooth and creamy. I always use my Magimix Food processor, but you could try doing this part in a high speed blender also.
5 Pour the ﬁlling into the tart case and allow this to set in the freezer for 3 hours or overnight.
6 To decorate the tart, sprinkle on your toppings of choice and prepare the passionfruit cream. For this, you will need to mix together the centre of the passionfruit, coconut cream, superfood powder and sweetener until well combined. Drizzle a little of this over the top of the tart and add additional toppings if you desire.
You can save extra cream for serving or to use with other dishes.
This looks amazing Charley!!! Thank you 🙂