Passion fruit cheesecake (passion fruit)

The first thing to prepare is the base of the cake. In a food processor add a mixture of nuts (to taste), pitted dates and 1 tablespoon of EVOO. Grind everything. Add the mixture to the container and crush to make it compact. Let stand.

In the food processor add natural coconut yogurt (I used Alpro natural with coconut) (you can also use fresh whipped cheese or mascarpone), dates previously made into paste and shredded coconut. Grind everything to a creamy consistency. Add the mixture on top of the dried fruit base and put it in the fridge or freezer while preparing the top layer.

Crush the fruit (mango, pineapple and passion fruit). Add the crushed fruit to a pan and add a little water. Bring to a boil and when boiling add a small spoonful of agar powder (being careful not to make lumps). Stir for a few minutes and then add it to the cake. Let it rest in the refrigerator for at least 2-3 hours and it will be ready to eat.