Mid Winter Recipes – Raw Passionfruit Cheesecake
Enjoy these sweet but healthy treats with an added gut healing boost!
Recipe by Mairi Rivers AKA Ginger Vegan
We have been getting lots of great feedback on our newest flavour, Pink Grapefruit & Guava. We thought this flavour blends well into sweet recipes, giving you a tangy taste of tropical heaven!
Here’s how to make it:
- 250g cashew nuts, soaked for 2-3 hours
- 60g cacao butter, melted
- 5 tbsp rice syrup
- 3 passionfruit, plus more to serve
- 2 tbsp Pink Grapefruit and Guava Equinox Kombucha
- Zest of 1/2 a lemon
Blend together the soaked cashew nuts, melted cacao butter, syrup, Kombucha, lemon zest and flesh from 2 of the passionfruit. You may need to scrape down the sides of the blender or use a tamper to help you get a smooth blend. Once smooth stir in the seeds from the remaining passionfruit. Pour into silicone moulds and smooth the tops. Freeze until firm then remove from the moulds to serve. It is best to remove from the moulds about 20 minutes before serving. Serve with extra fresh passionfruit.
Have you made this recipe for your dinner guests? Tag us in your recipes! #equinoxkombucha