Lime and Passionfruit Tart

Vegan cheesecakes have to be one of the best plant-based desserts going around. The combination of nuts and coconut yogurt creates such a delicious creamy texture, much like that of a traditional cheesecake. The passionfruit juice in this recipe adds such a great flavour as well as natural sweetness, the perfect balance to the zesty lime. We’ve also created a passionfruit glaze using agar agar - a plant-based gelatin alternative. So easy and so delicious!

SERVES 10

INGREDIENTS

• BASE
• Macadamias, 1/2 cup
• Buckinis, 1/3 cup
• Shredded Coconut, 1/3 cup
• Medjool Dates, 6 pcs
• Coconut Oil, 1 tbsp (melted)
• Filtered Water, 1 tsp
• FILLING
• Coconut Yogurt, 1 cup
• Macadamias, 1 cup
• Passionfruit Juice, 1/4 cup
• Lime Juice, 3 tbsp
• Coconut Nectar, 3 tbsp
• Lime Zest, 1-2 tbsp
• Vanilla Essence, 1/2 tsp
• PASSIONFRUIT GLAZE
• Passionfruit Juice, 2 tbsp (reserve some seeds for decoration)
• Coconut Water, 330 ml
• Agar Agar, 1 tsp

METHOD

1. Combine all ingredients for the base in a high-power blender and briefly blend.
2. Press into the base of a tartlet case and set aside while you making the filling.
3. Combine all filling ingredients in a high-power blender, blend until smooth and creamy. 
4. Pour on top of the base and place in the freezer for 3-4 hours or overnight.
5. Transfer to fridge and prepare passionfruit glaze. 
6. Combine coconut water, passionfruit juice and agar and agar in a saucepan, bring to a boil and stir regularly. Allow to cool.
7. Spoon some passionfruit seeds over top of tart, then gradually spoon cooled glaze on top of the tart, return to fridge to set. Approximately 15 minutes.
8. Slice and serve in your favourite Coconut Bowls!

This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.

Blog: https://healthyluxe.com.au

Instagram: https://www.instagram.com/healthyluxe