Lemon + Collagen - Raw Passion Fruit Cheesecake Recipe

BASE

1 cups almonds

2 teaspoons True Collagen

1 ½ cups dried dates

1 squeezed lemon

2 teaspoons True MCT oil

½ teaspoon vanilla extract

½ teaspoon of sea salt

½ cup shredded coconut

Throw all of the above ingredients into a food processor and whizz until it's a fine and sticky crumble. Press into 8-inch cake pan.

 TOPPING

1 ½ cup raw cashews, soaked

½ cup almond milk (add a little more if it's too thick a consistency)

2 tablespoons True Collagen

1 tablespoon coconut butter

⅔ cup passion fruit pulp

2 lemons juiced + rind

6 tablespoon natural maple syrup

1 teaspoon vanilla extract

A good pinch of sea salt

 

INSTRUCTIONS

Drain the cashew nuts and place in the blender with all of the above - blend until as smooth as possible. Once the topping is the desired consistency, pour over the base and place in the freezer to cool for a couple of hours.

This healthy lemon cheesecake can be stored in the freezer until 45 minutes before serving, or you can keep it chilled in the fridge.

Top with passion fruit and edible flowers and serve to a loved one! 

 

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