SERVINGS: 12-16
PREPPING TIME: 1+ HOURS
COOKING TIME: 15 MIN
Ingredients
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
Directions
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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,
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Mix almond meal into the blended mixture to form a doughier consistency.
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Line a square baking tin with baking paper and spread the base mixture into the tin. Place in the freezer for 1-3 hours.
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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.
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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.
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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.
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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.
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Evenly spread passionfruit jelly over the hardened cheesecake cream layer and place tin back into the freezer overnight.
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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!
