Hello whole foodies!


So lovely peeps, we just spent our first Easter in our new home! Two weeks ago we relocated from Sydney to Byron Bay, well Lennox Head to be precise (15 minutes drive from Byron) and what a big crazy move that was! We happened to arrive in the midst of the floods caused by the aftermath of Cyclone Debbie. So many local areas were affected, though here in Lennox we got off very lightly. My heart goes out to all those poor souls who lost their homes and businesses.

After a quite a few hiccups with the removalists (UGH!), missing my daughter Daisy like CRAZY (she has stayed in Sydney for work and study) we have finally settled into our gorgeous new home. Did I say GORGEOUS!?! To celebrate the triple threat of Easter, the school holidays and Blues Fest I’ve actioned a yummy (mostly) raw passionfruit cheesecake!

Strangely (or perhaps not so strangely…) I’ve been drawn to yellow foods (hello solar plexus chakra!) as I find my way in my new home, whilst questioning how I view myself with one of my chickens not currently in the nest…DEEEEP breath. Let’s hope all this yellowy goodness helps. Any wisdom on how to navigate this will be deeply appreciated (:

I haven’t made a raw passionfruit cheesecake for over 3 years (WHY?) though I vaguely recall my last one didn’t turn out so well…maybe that was why? Probably because I made the rookie mistake of blending the whole passionfruit, seeds and all, into the mixture…oops! Very bitter. So this time I had a google around the interwebs, checked out about 5000 recipes, and decided THIS was the way to roll. Strain the juice, minus the seeds, into the cheesecake mixture, and then use whole passionfruit for the jelly topping to infuse more a little more passion. I’m pretty sure using boiling water for the jelly topping pushes this recipe into the mostly raw category, though the flavour and texture it infuses make it well and truly worth a little heat! Pared with a lush macadamia crust (did I also mention we’re surrounded by macadamia farms on the Far North Coast!?!) this is tropical heaven, I dare you not to lick the screen!


Mostly Raw, Gluten free, Dairy free, Refined sugar free, Vegan & Paleo friendly



Macadamia Crust:

7-8 fresh pitted dates

1/2 cup unsweetened shredded coconut

1 cup raw macadamia nuts

pinch of sea salt

2-3 tbsp melted coconut oil

1 tbsp lucuma (optional)

Passionfruit Jelly Topping:

2-3 whole passionfruit

3/4 tsp agar agar powder

3/4 cup filtered water

Sweeten to taste with your fave refined sugar free sweetener

Passionfruit Filling:

3 cups raw cashews, soaked in water for 6-8 hours & rinsed

5-6 passionfruit

1/3 cup additive free coconut cream

Preferred sweetener to taste

1 tsp vanilla powder (or scrape seeds from a vanilla pod)

Juice of one lemon

1/2 tsp lemon zest (or 4 drops lemon oil)

1/2 cup melted coconut oil or cacao butter

1/2 tsp turmeric powder (for extra goodness plus a lovely golden colour)


  • in a food processor mix all the crust ingredients until they have a sticky, crumb-like consistency
  • press crust mixture into a flan or springform tin (18cm/7 inch) and chill in freezer while preparing the filling
  • cut 5-6 passionfruit in half, scooping the seeds & flesh into a strainer or nut milk bag. Discard the seeds and set juice aside
  • blend all the filling ingredients, including your passion juice, until smooth and creamy
  • taste filling for adequate sweetness, adding more if necessary
  • pour filling onto crust and chill until firm
  • in a small saucepan, bring water, sweetener & agar agar to the boil. Lower heat & gently simmer for 5 minutes, stirring often. Taste for adequate sweetness
  • remove passion jelly from heat & stir through 2-3 whole passionfruit (seeds included). Allow to cool for 10 minutes before pouring over cake
  • chill cake in the fridge til topping is cool (approx. 30 minutes)
  • enjoy!
  • may be kept in the freezer for up to 6 weeks, though thaw slightly before serving

Serves 12

I’d love to hear from you in the comments below.

Toni x