Feijoas are delightfully sweet and fragrant, and are thankfully abundant this time of year. Why not try this aromatic, soft-centred fruit with fresh honey and the creaminess of coconut yoghurt in this raw cheesecake? It’s sure to please.
Half cup desiccated coconut
Handful of cashews
Teaspoon local raw honey
1 large jar Raglan Coconut Yoghurt
2 cups of cashews, pre-soaked
10 large feijoas (scoop out insides)
3 tablespoons of coconut oil (I used Tanna Farms)
Teaspoon of honey
Half teaspoon of heilala vanilla extract
- Whizz up base ingredients until sticky and press into springform cake tin. Put in freezer to set.
- Mix topping ingredients in blender until smooth, then pour over base. Once cake has set in freezer, drizzle warm honey over the top for a pretty swirl effect. 🙂
Share your creations!
Post your photos to our Facebook Page or use the hashtag #raglancoconutyoghurt on Instagram