No Bake Passionfruit Slice

Preparation 00:20
Total Time 0:20
Yields 16     adjust servings

 

Ingredients

BASE

  • 1 cup cashews ( I used raw)
  • 1 cup desiccated coconut
  • 1 cup Medjool dates, pitted
  • 1 tbsp lime juice
  • pinch salt

TOP

  • 1/2 cup cashews
  • 3 passionfruit, pulped
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract

Instructions

 THERMOMIX METHOD

Line a 20cm x 20cm square cake tin with baking paper.

Place base ingredients into TM mixing bowl and blend 20 sec / speed 8.  Scrape down sides and repeat.  Mixture should stick together like a dough.  If not, add a tablespoon of water and blend a further 10 sec / speed 8.

Transfer to tin and press down evenly to form a base.  I find it helps to lay a sheet of baking paper over the top to prevent sticking.  Place in freezer to set.

Clean out bowl.  Add top layer ingredients and blend 1 min / speed 8.  Til smooth and creamy.  Pour over base, set in freezer, once firm cut into squares.

NON THERMOMIX METHOD

Line a 20cm x 20cm square cake tin with baking paper.

Place base ingredients into a food processor and blend until it comes together like a dough.  (this can take 3 - 5 minutes in a small processor.  If it still hasn't come together, add a tablespoon of water and blend again.

Transfer to tin and press down evenly to form a base.  I find it helps to lay a sheet of baking paper over the top to prevent sticking.  Place in freezer to set.

Clean out bowl.  Add top layer ingredients and blend until smooth and creamy.  Pour over base, set in freezer, once firm cut into squares.

Recipe Notes

 I find this slice is best served straight from the freezer as it can go soft.

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