Raw Pineapple and Passionfruit Cheesecake

BASE:

1 cup walnut

1 cup almond meal

¼ cup desiccated coconut

9-10 pitted dates- soaked in warm water and drained

1/8 tsp sea salt

¼ teaspoon vanilla extract

3 tsp Morlife cacao powder

Mix all ingredients together in a food processor. You will know when it is ready if the mixture starts to ball up on the sides.

Line bottom and sides of a flat bottom bowl then press the crust mixture evenly on the pan. Leave the ready formed crust in the fridge while making the filling.

FILLING:

2 cups raw cashews- soaked in 1 – 1 ½ cup of almond milk for at least an hour and drained

1 ¼ cups of canned pineapple pieces-drained and ½ cup for topping

½ cup honey

1/2 cup lemon freshly squeezed

3 tsp vanilla extract

3 tbsp Morlife quinoa flakes

1 tbsp virgin coconut oil

Place above ingredients in a high speed blender and process until smooth. Scrape the sides down with a spatula. Pour the mixture onto the crust and refrigerate for 1-2 hours or until filling has set.

TOPPING:

Small can of passionfruit sauce

½ cup of pineapple pieces- crushed using food processor

Mix ½ can of passionfruit sauce and ½ cup crushed pineapple –(drained well) and spread over top of cheesecake – can also sprinkle with some mint leaves- optional.