Dessert

Passionfruit Cheesecake Pots

Made by our friend Melissa (@she.wellthy).

Prep

15 min

Cook

0 mins

Serves

4

Method

Blend biscuits and nuts in a food processor until finely ground.
Stir in maple syrup, coconut oil, and salt. The mix should hold together when pressed; add more coconut oil if dry.
Divide mixture evenly among 4 glasses, pressing firmly. Chill while preparing filling.
Whip the double cream until fluffy. In a separate bowl, add coconut yoghurt, maple syrup, lemon juice, and vanilla. Taste and adjust sweetness.
Fold in the whipped cream gently until smooth and combined.
Spoon or pipe the filling over the chilled bases.
Blend together the ingredients for the top layer then spoon on top.
Chill at least 2 hours until set.

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Ingredients

Base:

75g vegan digestive biscuits
1/3 cup roasted almonds
2 tbsp maple syrup
1 tbsp melted coconut oil
Pinch of salt

Filling:

1 cup Coconut Collab Vanilla Coconut Yoghurt
220g Coconut Collab Double Cream
2 tbsp maple syrup
1 tbsp lemon juice
1/8 tsp vanilla bean powder

Top layer:

1 ripe mango (peeled and diced)
4–6 passionfruits (pulp)
1–2 tsp maple syrup
1 tsp lemon juice
1 tbsp melted coconut oil (preferably refined for neutral flavor)

Double Cre&m

Gloriously Versatile

Vanilla

Sweet and Creamy

Vanilla

Sweet and Creamy

Double Cre&m

Gloriously Versatile