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.
1/2 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
1/2 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.