Raw Passionfruit Cheesecake came about simply because I was at the market in Ubud Bali. There is a local vendor that seems to have taken a shine to me and is always getting me to purchase her daily fresh fruit produce. Compared to prices in London, I am able to get locally home grown fruit at a fraction of the costs – not only that but getting something freshly picked means that the taste is much more subtle and yet slightly more refined. This dish is for 2 people and I use a 5 inch pie dish. Test it out.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".