Step 1

Soak the cashews for the filling in water for 4-8 hours (to speed this up, soak in boiling water for 2 hours).

Step 2

Preheat the oven to 170°C/338°F (fan-forced). Line a 22cm springform pan with baking paper.

Step 3

Make the base by pulsing all the base ingredients in a food processor until they come together to form a sticky dough. Press this into the baking tin, pushing up the sides to form a crust. Pop into the freezer while you make the filling.

Step 4

Make the filling by blending all the ingredients together to form a creamy mixture. Scrape the sides as required. If using a Thermomix, blend 1 minute, speed 8, MC on.

Step 5

Add the filling to the base and bake for 40 minutes or until golden brown on top and firm in the middle. Allow to cool in the pan on a wire rack or in the fridge overnight (ideally).

Step 6

To make the passionfruit syrup, place the passionfruit and rice malt in a small saucepan and bring to a simmer for 4-5 minutes. Mix the tapioca and water in a small bowl and add to the syrup. Stir to thicken slightly. Allow to cool.

Step 7

Pour over the passionfruit syrup, slice and serve.

Step 8

Airtight in the fridge or freezer.