Lemon White Chocolate Raw Vegan Passionfruit “cheese”cake

  • Lemon White Chocolate Raw Vegan Passionfruit “cheese”cake
Ranked: 141st

Rated 4.9 out of 5 based on 24 votes


  • 2 cups pecans
  • 1/2 cup sunflower seeds
  • 1 cup chopped medjool dates
  • 1/2 cup ginger, grated
  • 1/2 tspn cardamon powder
  • 1 cup coconut flakes
  • 1 pinch sea salt
  • 2 cups cashew nuts (soaked and drained)
  • 2 cups fresh green coconut flesh (no water)
  • 1 x whole lemon (remove peel)
  • 1/2 cup cacao butter (melted)
  • 1 x medium size avocado
  • 4 Tbls coconut oil
  • 1 cup agave nectar (clear)
  • 3 x large passionfruits
  • 3 Tbls coconut sugar
  • 1 pinch saffron threads
  • 1/2 tspn carageenan or guar gum
  • 1 x banana (sliced)


Process Pecans, sunflower seeds, ginger, cardamon powder, dried coconut and salt until it creates a crumbed mix. Add dates through the shoot until the mixture starts to hold together like a dough. Do not over process. Press into a springform pan and place in fridge.

Vegan “Cheese”cake filling

Process cashew nuts, coconut flesh, lemon, agave nectar, melted cacao butter, avocado, and coconut oil until very smooth. Using the spatula to move the contents around the bowl. Continue processing for around 10 minutes until the mixture is smooth.

Pour into crust base

Allow to set in fridge for 6 hours

Remove and then cover the top with slices of banana.

In a pot, add passionfruit, sugar, saffron threads and thickener. Warm on stove while constantly whisking. Then cool down by pouring back and forth in another pot. Once it looks a little thick, gently pour over the top of banana slices.

Place back in fridge. It will be perfect to eat in 2 hours.

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