Base Nutty Date Layer: 

1 cup soaked pitted dates 

2 scoops active collagen powder

1/2 cup pecans 

1/2 cup hazelnuts 

1/2 cup almond meal 


Passionfruit Cheesecake Layer 

1/2 cup canned coconut cream (from the refrigerated tin) 

1 1/2 cup soaked cashews 

1 tbsp maple syrup 

1 tbsp active collagen powder 

1 tbsp lemon juice 

1/3 cup passionfruit pulp (no seeds) 


Passionfruit Jelly Layer

2 tbsp tapioca flour or cornstarch 

1/2 cup passionfruit pulp (with seeds) 

8 tbsp water 




  1. In a high-speed blender or food processor add all base layer ingredients apart from almond meal. Blend on high speed for 2 minutes or until no large chunks remain (check that all nuts and dates have blended). To facilitate blending, use a tamper and push ingredients toward the blade, 

  1. Mix almond meal into the blended mixture to form a doughier consistency.

  2. Line a square baking tin with baking paper and spread the base mixture into the tin. Place in the freezer for 1-3 hours. 

  1. Meanwhile, create the creamy cheesecake layer. Add all cheesecake ingredients into a food processor or high-speed blender and blend for 2-3 minutes on high speed until a thick, creamy, combined consistency is formed. Use a tamper to assist with blending.

  2. Remove the tin from the freezer, pour and spread the creamy cheesecake layer (using a spatula) over the base layer. Place in the freezer for an hour, or until the top of the cream layer has just hardened. 

  1. Meanwhile, create the passionfruit jelly layer. In a small bowl add and mix together tapioca flour with water until combined and it forms a cloudy liquid, ensure there are no flour chunks. Add passionfruit pulp (without the seeds) and whisk well. 

  1. Heat the mixture in a small saucepan over medium-high heat, and stir frequently until bubbles appear and the mixture begins to boil. Slightly lower the heat, and whisk well for around 5-8 minutes or until the mixture is very thick and resembles a jelly-like consistency. Remove pan from heat, add to the mixture to a bowl and place in the fridge until cool. 

  1. Evenly spread passionfruit jelly over the hardened cheesecake cream layer and place tin back into the freezer overnight. 

  1. Once the slice has completely set, remove slice from tin, and slice into 12-16 equally sized bars. Serve & Enjoy! 


Recipe notes 

- Cashews must be soaked for a minimum of 4-6 hours for this recipe to work. Add natural cashews to an airtight container with 1.5 times the amount of water. Soak for a minimum of 8 hours.

- Soak pitted dates overnight in a container with water for at least 6 hours. tip** the night before - prepare dates, cashews. 

- Separate the seeds from the passionfruit pulp.

- Enjoy the bars immediately or store in fridge (if eating layer that day and prefer them to be a bit gooey). Always store in freezer (for up to 3 months) in an airtight container. When serving from freezer, allow bars to warm to room temperature for about 10-15 minutes on the bench before eating!

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