Greek yoghurt and passionfruit cheesecake with brazil nut base

1.Grease the base and sides of a springform cake tin and then line both with baking paper, or grease a small 12-hole silicone muffin tray.

2.To prepare the base, put the brazil nuts, pumpkin seeds and shredded coconut into a food processor. Process for a minute or so until mixture resembles coarse crumbs. Add dates and coconut oil and process until mixture starts to come together.

3.Press mixture evenly into the cake tin or muffin holes then refrigerate.

4.To prepare filling, put the yoghurt, cream cheese, lemon juice and honey into a food processor and process until mixture is smooth and creamy.

5.In a small heatproof bowl, combine the gelatine and water.

6.Fill a small saucepan with water to a depth of 2-3cm and bring to a gentle simmer over medium heat. Place bowl containing gelatine over the saucepan and stir until gelatine dissolves (about 2 minutes). Remove bowl.

7.With the food processor running, drizzle the gelatine into the cream cheese mixture until well combined.

8.Carefully pour the cream cheese filling on top of the base, and smooth out evenly. Place in the freezer and leave to set for at least 2 hours.

9.To serve, remove from the freezer and leave to thaw slightly. Top with passionfruit pulp and coconut chips.