Method

1. Preheat the oven to 180°C/gas mark 4.

2. Mix the oats, cashew nuts (or seeds), coconut, banana, pinch of salt and butter (or coconut oil), into a nutribullet style blender, and blend until combined. You may find you need to pause, mix with a spoon and blend 1-2 times.

3. Once combined in the blender, scoop out the mixture into a small mixing bowl and continue to combine with your hands for 1min.

4. Lightly butter a 7inch tart tin, press the base mixture into the tart tin so that it is roughly 0.5cm thick, the thinner it is the crisper the base will be. Bake for a total of 12mins. Take out of the oven and allow to cool before adding the filling.

5. Mix the cream cheese, egg, 100g of passionfruit, the orange juice, and vanilla, until well combined.

6. Add the filling to the blind baked cheesecake base and pop back in the oven for 20mins.

7. Allow to cool, place in the fridge and serve cold with the extra passionfruit and a drizzle of double cream.