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.
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.
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.