Ingredients
Serves 10-12

Crust:
2 cups macadamia nuts
1 teaspoon vanilla extract
½ tsp sea salt
1/2 cup soft dates, pitted and chopped
¼ cup dried shredded coconut
 
Cheesecake:
3 cups cashews, soaked, drained and rinsed
1 cup coconut milk
¼ cup coconut oil
½ cup agave nectar
¾ cup passionfruit pulp (seeds removed)
3 tbsp lemon juice
1 tsp vanilla extract
generous pinch sea salt
2 tsp turmeric 

Steps

Crust:

In a food processor, process nuts, vanilla and salt into a fine meal. While it's still running, add dates a bit at a time until the crust begins to stick together. If your dates aren't soft enough, soak them in warm water for 10 minutes. The dough should be sticky enough to hold together but a little crumbly still.

Grease the bottom and sides of a 9-10” springform pan with coconut oil or line a cake pan with parchment paper, and press crust evenly into the bottom of the pan. Set aside.

Filling:

To make passion fruit purée, cut passion fruits in half and scoop out the flesh. Depending on the size or their size, this could take 8-12 fruit. Place into a sieve over a bowl to separate the juice from the seeds. 

In a high-speed blender, add all ingredients and blend until completely smooth. Option to add the turmeric now for bright orange coloring of the filling or to create the two-tone effect, pour ¾ of this mixture without the turmeric over the crust. Place in the freezer and allow to harden for an hour. Blend the turmeric into the ¼ mixture left in the blender and pour over the tart. Return to freezer and continue to cool for another hour. Cut the slices while frozen and firm.

Source Recipes

Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.