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Another dreamy recipe from our girl Lizzie (@lizziewagz), this passionfruit cheesecake slice features our Pineapple Renew+, a delicious way to get your daily dose of collagen!
1 cup almond flour
1/4 cup melted coconut oil
1-2 tbsp maple syrup
splash of vanilla pinch of salt
1 tablespoon Jeuneora Pineapple Renew + Collagen Powder
1/4 cup frozen passion fruit pulp - without seeds
1/4 cup water
1 cup full fat canned coconut milk
1/3 cup lemon juice
1/4 cup maple syrup
1/2 cup frozen mango blended with a little bit of water.
1 1/4 tsp agar agar powder
1/4 cup passion fruit pulp
2 tbsp maple syrup
1/2 cup water
1 tsp agar agar powder
Line a square baking tin with parchment paper. In a bowl, add the crust ingredients and mix until combined. Press mixture into the tin. Bake at 180c for 15-18 minutes until the edges are lightly browned. Transfer to a wire rack and let it cool.
Add passion fruit pulp and water into a blender. Pulse the blender to separate the seeds. Rest a fine-mesh sieve over a small bowl and pour the passion fruit into the sieve. Use a spatula or spoon to press out the juice.
In a saucepan, bring coconut milk, passion fruit juice to a boil. Add agar-agar and stir constantly until completely dissolved which takes about 2-3 minutes. Then lower the heat and add in mango and maple syrup, lemon juice. Let simmer for 1 min. Turn off the heat and allow the mixture to cool slightly. Pour mixture over the base. Chill in the fridge to set.
In a saucepan, bring water and passion fruit pulps to a boil. Add agar-agar and stir constantly, keep stirring until agar is completely dissolved. Then lower the heat and whisk in maple syrup. Let simmer for 1 min. Turn off the heat and pour mixture over the top of the set passion fruit & coconut layer. Transfer the pan to the fridge to set for about 2-4 hours before slicing. Enjoy!