Vegan Passionfruit Cheesecake - WellBeing Magazine

Ingredients

• 120g almond meal
• 85g desiccated coconut
• 55g coconut oil
• 115g rice malt syrup, honey or maple syrup
• 2 tbsp psyllium husks
• 1 tbsp vanilla
• 300g raw cashew nuts
• 500g coconut yoghurt
• 170g rice malt syrup or maple syrup (maple will make it sweeter than rice malt)
• 1 lemon, juiced & zested
• 3 tbsp psyllium husks
• 1⁄2 tsp sea salt
• 1/3 cup passionfruit pulp (about 4 passionfruit)
• 2 tbsp rice malt syrup or maple syrup
• 1 tsp tapioca flour
• 1 tsp water