Lemon, Passionfruit & Collagen Cheesecake
Crust:
1/2 cup almonds
1/2 cup dates
1 teaspoon lemon zest
1/2 cup shredded coconut
1 tablespoon coconut oil
Instructions:
Blend all ingredients in a blender until they stick together with the press of your finger. Then scoop out into cheesecake tin or individual moulds. With individual moulds I portioned out 1 tablespoon in each mould. Gently press until base is firm and refrigerate.
(You can use any left over mixture as bliss balls 😍)
Base:
1 cup soaked cashews
2 tablespoons of Wild Marine Collagen
3/4 cup lemon juice
2 tablespoons lemon zest
1/2 cup coconut oil
1/3 maple syrup
Splash of vanilla extract
Instructions:
Blend all ingredients in a blender until smooth and creamy, pour into moulds or tin.
Top cheesecakes with passionfruit, I used 4 passionfruits today but entirely depends on the size of the passionfruit add to your liking and freeze for minimum 4hrs. If refrigerated overnight bring it out to thaw for 15-30 minutes before serving & enjoy!!
Use Code MARINE20 for 20% off Wild Marine Collagen
