Raw Passionfruit Cheesecake

Raw Passionfruit Cheesecake

Base:
1 cup buckwheat grouts - blended into powder
1 1/2 cup dates (soaked)
1/3 cup coconuts

Cheesecake Layer:
3 cup cashews (soaked)
3/4 cup coconut cream
8 passionfruits
200mL coconut oil, liquefied
1 cup rice malt syrup
1/4 cup lime juice
1 tsp vanilla extract
1/2 tsp salt

1 tsp turmeric

Directons:
1.Place all base ingredients into a food processor and process until a medium-fine crumbly mixture if formed. Transfer into a lined pan and press down well to create an even flat cake base.
2.Blend all cheesecake ingredients except the turmeric until silky smooth
3. Pour the filling mixture onto the chilled crust reserving 1/5 of the mixture
4.Place the cheesecake into the freezer for another 20mins until slightly firm
5.  Add the tsp turmeric in the remaining mixture and blend until incorporated
6.Take out the cheesecake and pour the remaining mixture over the cheesecake
7. Lightly tap the pan down on the counter to eliminate any air bubbles.
8.Freeze overnight
9. Decorate with coconut butter, fresh berries and raw pink dragonfruit chocolates