Super delicious and creamy raw passion fruit pots that are perfect as a desert or for a sweet snack in a warm summer day. These wonderful pots are super simple to make, and they are made with all plant-based ingredients. They are vegan and gluten-free.
Send some love to rebelrecipes.com where we found this recipe!
To make the base blitz the walnuts in your food processor until you get a crumb like consistency. Add in the dates, coconut, buckwheat and salt and blend again until everything combines. The mix should stick together between your fingers.
Add the mixture to some small glass pots (I used 4 recycled mini dessert pots with lids). Press down firmly with your hands around 1/2 inch/1.30cm think. Pop the pops in the fridge while you make the filing.
Wash out your food processor or high speed blender then add the cashews then blitz until the cashews are super creamy. This may take a few minutes and you will need to scrape the sides a few times.
Add in the coconut oil, maple syrup, salt, vanilla, lemon juice, and almond milk. Blitz again until combined well.
Remove the pots from the fridge then top with half the cheesecake mix. Return to the fridge while you make the topping.
Slice the passion fruits in half and scoop out the juice and seeds into a bowl. Either add the juice and seeds to a sieve with a bowl underneath and mash so that the seeds remain in the sieve or if you’re happy to keep the crunchy seeds simply remove the pots from the fridge and top with the passion fruit juice.
Return to the fridge for a few hours to firm up.
By VeggieSouls
