Feijoa & Coconut Cheesecake
Have Feijoa's coming out your ears in Feijoa season?
Want to WOW your guests?
Here is a D.E.L.I.C.I.O.U.S cheesecake recipe packed with protein, health fats and Feijoa goodness.
Don't wait, get baking!
2 cups gluten free oats
1 cup shredded coconut
2 Tbsp rice malt syrup or agave or pure maple syrup
4 Tbsp Coconut Oil, melted
4 Tbsp water
2 cups cashews or macadamias, soaked in cold water overnight in fridge & drained
1/3 cup coconut oil, melted
2/3 cup coconut cream
½ cup rice malt syrup or agave or pure maple syrup
4 Tbsp Lemon Juice
2 scoops Nuzest Good Green Vitality
2 tsp spirulina
2 cups feijoa flesh
Sweetener to taste
Make sure the nuts have been soaked in water and the coconut cream is in the fridge overnight before beginning.
Pulse all the base ingredients together in a food processor until combined, adding water as needed to help mix.
Press base into tins and set aside.
Process the 'filling' ingredients on high until smooth, about 5 mins.
Remove half of this mixture and spread over the base. Place in freezer 10 minutes.
Add Nuzest Good Green Vitality, feijoa pulp, spirulina and extra sweetener (to taste) to the remaining filling in the food processor. Pulse until combined then spread over the first layer.
Leave to set in freezer for 3-4 hours or until firm.
To make the coconut cream roses, open the chilled coconut cream and scoop out the thick white part into a bowl, being careful not to mix with the watery part at the bottom of the can. Whisk cream until smooth and thick. Place half of the cream into a piping bag with a rose piping tip (open star). Try place the cream on one side of the bag only. The other side will be for the green cream.
Add spirulina to the other half of cream in bowl and mix until combined. Place this on the other side of the piping bag.
To decorate, Pipe roses on top of set cake and sprinkle with coconut shreds. Keep cheesecake chilled until ready to eat.
Cheesecake can be sliced and frozen individually, then grab a piece out of freezer and defrost at room temperature for 15minutes before enjoying!
Recipe and Photo Credit to Kelly Farrier at Kellys Food Blog