Raw passion fruit swirl cake recipe

(7,5 inch spring pan. 20 cm) Time: 1,5 h + 4 h freeze time. Prep: Soak about 400 g of cashews for 4 hours.

Lemon crust
1,5 cup almonds
0,5 cup cashews
1 cup desiccated coconut
lemon zest from 1 big lemon
1/2 tsp vanilla extract
12-15 dates
1 tbsp buckwheat

Passion fruit filling
1/2 cup mango
3,5 cup soaked cashews
1/3 cup agave
1 tsp vanilla extract
1/3 cup lemon juice
1/3 cup coconut oil
2 passion fruits
1/2 tsp turmeric powder

Uncolored cheesecake batter
1,5 cup soaked cashews
1/4 cup agave
1/2 tsp vanilla extract
3 tbsp lemon juice
1/4 cup coconut oil

Natural colorants
Lavender color - only a few blueberries
Yellow/orange color - a few drops of beet juice and 1/2-1 tsp turmeric
Deep red/purple color - beet juice and blueberries

Be careful when you're coloring the batter, use smaller amounts to try out the colors. The result often differs due to the natural ingredients.

The crust: Process all ingredients in a food processor, start by processing the almonds and the coconut flakes until flour like texture. Add the rest of the ingredients and process until a firm dough. Form a crust in the bottom of a spring pan.

The passion fruit filling: Blend all ingredients in a high speed blender (except the coconut oil and passion fruit) until it's really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds, turn off the blender and add the passion fruit seeds to the mix, stir with a spoon slowly to get it well combined. Pour the mix into the spring pan.

Blend the uncolored cheesecake batter in the same way, adding the coconut oil last. Separate the mix into 3 equal parts. Blend the 3 different colors with the natural colorants separately.

Start drawing your pattern and get creative!
Note: It does take practice, you might want to start with something simple like straight lines or dots. Get comfortable and use whatever swirling technique that you like. When you're happy with your swirls, move the cake to the freezer and let it set for 4 hours.

Recipe from: here