1cupfeijoa pulp, (pulp scooped from about 6 feijoas)
2-3whole feijoas, skin on, washed and stem trimmed away
Large handfulfresh mint leaves, (about 3/4 cup loosely packed)
Start by soaking your cashews (see recipe notes).
For the base:
Put dates, almonds, sunflower seed and coconut oil into a food processor. Blitz until the mixture comes together in a ball and holds together when squeezed between your fingers.
Tip the mixture into an 18x27cm or similar sized pan (approximately 7x10.5 inches) lined with baking paper. This will make it easier to lift the whole cheesecake out later, to put on a board to slice.
Press the mixture evenly into the pan, using wet hands as it's quite a sticky mixture. Refrigerate or freeze to firm up while you're making the cheesecake topping.
For the topping:
Drain and rinse soaked cashews, and put them into a high speed blender. Add the maple syrup, coconut oil, feijoa pulp and two whole feijoas and blend until smooth. Taste and add another whole feijoa if desired. Once you're happy with the feijoa flavour, add fresh mint leaves and pulse to combine. I like to add the mint last, so that small green flecks remain visible.
Pour the feijoa cheesecake topping over the chilled base, spread evenly, then refrigerate or freeze until firm.
Slice into portions and serve with a sprinkle of feijoa zest on top if you like. The cheesecake is quite rich so I was happy to cut it into 20 smaller square portions, though you could make larger servings if you want to. The cheesecake is best served at refrigerator temperature, which will give it a medium-soft texture. Store leftover portions in the freezer for dessert emergencies.
Nutrition information estimated based on 20 small serves.
Prep time does not include soaking time for cashews. For best results soak raw cashews in cold water for 4-6 hours, or overnight. If you're in a pinch, soak them in hot water from the tap for 30 minutes instead - the recipe will work, though will no longer be raw.