Passionfruit & Coconut Slice

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If you are looking for the perfect slice, then you just can’t go past this easy Passionfruit & Coconut Slice recipe.  This sweet treat never lasts long in our house thanks to it’s deliciously creamy tangy filling, and crisp base.

Passionfruit's are officially in season! This juicy, sweet fruit is rich in B vitamins, vitamin A and C, calcium, iron, magnesium, and potassium. I love scooping out the flesh, placing it in ice cube trays and freezing it so I can enjoy it in my water. Choose passionfruit with skin that is a little wrinkled, this means that it is ripe. If you're wanting more recipes that contain passionfruit, check out the 5 a day NZ website, they have an amazing selection. 

Enjoy, Lx 

Prep

20 mins

Cook

-

Total time:

20 mins

Yields

8


Ingredients

Base
1 cup raw cashews (or almonds) 
1 cup desiccated coconut
5 medjool dates, pitted
2 tablespoons maple syrup (or honey) 
pinch salt
 
Filling
Flesh of 4 passionfruit
2 cups raw cashew nuts (soaked for 4 hours) 
½ cup coconut milk
2 tablespoons maple syrup (or honey) 
juice of 1 lemon

2-3 extra passionfruit, pulped (optional) – to pour over top of the slice 

Method

In a bowl, place 2 cups of cashews and cover with water, soak for 4 hours. Drain and rinse when ready to prepare the slice. Grease  a loaf pan and line with baking paper.  
In a food processor blend the base ingredients together. Process until it forms a crumbly mixture. Press the crust evenly into the bottom of the loaf pan. Place in the freezer for 15 minutes. 

In the same food processor, blend the filling ingredients until it forms a smooth consistency. Remove the base from the freezer and place the filling over. Place back into the freezer for 1 hour to set.  
Once the slice is ready to serve, pour the remainder of the passionfruit pulp over the slice. Cut into squares and eat. This slice is best served cold and will need to be stored in the freezer so it doesn’t melt. 

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