Brazilian Abaçá Cheesecake with Passion Fruit Coulis
Find the best Brazilian dessert recipe with a twist of vegan and gluten-free. Enjoy this luscious chocolatey goodness combined with tangy passion fruit in a slice of heaven.
Allergens
Nuts, Soy
Ingredients
- 1 cup raw cashews, soaked for 4 hours 1/2 cup coconut cream 1/2 cup abaçá pulp 1/3 cup maple syrup 1/4 cup melted coconut oil 1/4 cup lemon juice 2 tbsp cornstarch 1 tsp vanilla extract 1/2 tsp sea salt For the Passion Fruit Coulis: 1/3 cup passion fruit pulp 1/4 cup maple syrup 1/4 cup coconut cream 1 tbsp lemon juice
Instructions
- In a blender, combine cashews, coconut cream, abaçá pulp, maple syrup, melted coconut oil, lemon juice, cornstarch, vanilla extract, and sea salt. Blend until smooth and creamy.
- Pour the mixture into a springform pan lined with parchment paper. Smooth out the top.
- Freeze for 6 hours or overnight to set.
- For the coulis, whisk together passion fruit pulp, maple syrup, coconut cream, and lemon juice in a bowl until smooth.
- Once the cheesecake is set, remove from the freezer and let it thaw for 10 minutes. Slice and serve with passion fruit coulis.
Chef’s Insight
The key to a smooth, creamy cheesecake is ensuring your cashews are soaked long enough before blending.
Notes
This recipe is vegan, gluten-free, and refined sugar-free.