I love being able to make delicious treats from what I have at home, and during my recent housesitting stint, I’ve had the luxury of a passionfruit vine that has been producing enough fruit for me to be able to have one on my brekky every morning. They are such an awesome and interesting fruit!
I wanted to leave something yummy in the fridge for when the home owners arrived home from their long travels so I thought this would be perfect. Healthy for the adults but still yummy for the kids. I took inspiration from the old-school passionfruit slice I used to buy from our local bakery when I was a kid, sort of like a custard slice but with passionfruit on top. The layers look really pretty and it’s amazing how much the real strawberry flavour comes through, a nice sweetness next to the tartness of the passionfruit. If you want to make this completely raw just use raw hazelnuts in the base.
1 cup roasted hazelnuts
1 cup dates, pitted
1/3 cup desiccated coconut
1 tsp vanilla bean paste
2 tablespoons cocao powder
1 tablespoon coconut oil
1 tsp maple or coconut syrup
pinch sea salt
1 1/2 cups raw cashews, soaked in water for at least 2 hours, drained and rinsed
1/2 cup coconut oil
1/3 cup coconut cream
1/2 cup coconut sugar
1 tsp vanilla bean paste
200g fresh strawberries
1/2 cup passionfruit juice, from about 5 passionfruit (see note)
Passionfruit pulp from 2 passionfruit and toasted coconut flakes to serve.
Grease and line a rectangular slice tin.
To make the base, place all the ingredients in a food processor and process until well chopped and combined. Press into the bottom of the tin and place in the freezer.
To make the layers, place the cashews, coconut oil, coconut cream, coconut sugar, and vanilla in the food processor and process until very smooth. Alternatively you can use a high powered stick blender.
Split the cashew mixture evenly into two bowls. In one, add the sliced strawberries and blend until smooth. Spread over the base and place back in the freezer for half an hour or until firm.
Add the passionfruit juice to the other and blend. Spread over the strawberry mixture and place back in the freezer for about 4 hrs or until firm.
To serve, top with extra passionfruit pulp and toasted coconut flakes.
You can serve it straight from the freezer but I like to let it sit out for about an hour so it’s not so cold, this way you can appreciate the flavours more.
Note: To make passionfruit juice, use a blender or stick blender to process the pulp. then pass it through a sieve to take out the seeds.