Passionfruit slice

Name: Passionfruit slice
Yield: 1 slice
Ingredients: ¾ cup Dried coconut (Main); ½ cup Almonds; ½ cup Buckwheat, or rolled oats (Main); ¾ cup Dates, softened in boiling water for 5-10 minutes, then drained; 2 Tbsp Coconut oil, melted (Main); 1 tsp Ground ginger; ½ tsp Vanilla bean paste; 1 pinch Sea salt; ½ cup Cashew butter (Main); 1 Banana, overripe (Main); 3 Tbsp Coconut oil, melted; 2 Tbsp Honey; ½ tsp Vanilla bean paste; 1 pinch Sea salt; 3 Passionfruit, pulp only (Main); 1 scoop Coconut yoghurt; 1 Passionfruit, pulp only; 1 drizzle Honey

Makes: 1 slice

Margo Flanagan

Two Raw Sisters

Authors, cooks, and advocates of a plant-based lifestyle.

VIEW PROFILE

Passionfruit and honey are a match made in heaven. This recipe is a life hack for anyone who doesn’t have a high-speed blender like a Vitamix. Rather than using raw cashews and being left with a gritty texture, we have used cashew butter. This means that all of the tough blending has been done for you, and, no matter what type of equipment you have, the filling will always be super-smooth and creamy.

This recipe comes from Two Raw Sisters All Eaters Welcome by Rosa and Margo Flanagan, $39.99, published by Bateman Books. Available on Friday October 9, 2020.

Base

¾ cup	Dried coconut (Main)
½ cup	Almonds
½ cup	Buckwheat, or rolled oats (Main)
¾ cup	Dates, softened in boiling water for 5-10 minutes, then drained
2 Tbsp	Coconut oil, melted (Main)
1 tsp	Ground ginger
½ tsp	Vanilla bean paste
1 pinch	Sea salt

Filling

½ cup	Cashew butter (Main)
1	Banana, overripe (Main)
3 Tbsp	Coconut oil, melted
2 Tbsp	Honey
½ tsp	Vanilla bean paste
1 pinch	Sea salt
3	Passionfruit, pulp only (Main)

To serve

1 scoop	Coconut yoghurt
1	Passionfruit, pulp only
1 drizzle	Honey

Directions

To make the base, place the coconut, almonds and buckwheat into a blender or food processor, and blend until you have a rough flour. Add the remaining ingredients, and blend until you have a cookie-dough consistency.
Line a tart tin with beeswax wraps or cling film, and press the base into the tin, using the back of a spoon. Press the mixture up the sides to create a crust. Set aside.
To make the filling, place all of the ingredients, except for the passionfruit pulp, into the blender or food processor, and blend until smooth.
Pour the filling over the base, and bang the tin on the bench top a couple of times to get rid of any air bubbles and get a smooth finish.
Spoon the passionfruit pulp over the filling, and with the handle of a spoon or a wooden skewer gently make a ripple effect.
Place the slice in the freezer for 2 hours, to set.
Once the slice is set, remove it from the freezer, and top it with coconut yoghurt, passionfruit, and a drizzle of honey. Cut it into slices and enjoy.
Store the slices in an airtight container in the freezer, where they will keep for up to 4 months. When you are wanting to eat a slice, allow about 10-15 minutes for it to thaw.