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Raw Vanilla and Passionfruit “Cheesecake” Recipe

Health Heroes! 🦸‍♀️

This Recipe is soooooooo Yummy! By far, one of the best desserts I’ve made. 

Not to mention there are so many different ways you can play with the flavors of this. This Recipe is a really good base for other flavor opportunities. Vanilla and Dragonfruit? Vanilla and Matcha? So many possibilities! 

You’ll Need: 

For the Crust: 

🔅2 Cups Soaked and Sprouted Almonds

🔅2 Tbsp Sprouted Almond Butter 

🔅60 ML (¼ Cup) Sprouted Almond Milk (Just Blend Nut Butter with Water) 

🔅6 Pitted Large Dates 

🔅½ Tsp Ceylon Cinnamon 

For the Filling: 

🔅2 Cups Soaked and Sprouted Cashews 

🔅½ Cup Maple Syrup 

🔅½ Cup Sprouted Almond Milk 

🔅1 Vanilla Bean (Inside only) 

🔅2 Passionfruit (filling only) 

For the Top: 

🔅4 Passionfruit 


〰️Put all the Crust ingredients in a food processor and blitz to a chunky paste, then press it into the bottom of a cake mold. Freeze for 1 hour before adding the filling. 

〰️Put all the Filling ingredients into a high speed blender and blend until thick and creamy. 

〰️Pour the filling ingredients into the cake mold and freeze for another 30 minutes. 

〰️And last but certainly not least! Add the raw passionfruit on top of the creamy filling. 

〰️Freeze for 2 hours before serving or overnight. If you freeze it overnight, I like to put it at room temperature for about an hour before consuming. 

I hope you enjoy this recipe as much as all my friends and family! 

~Coach Rebecca Wolf

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