FOOD

Passionfruit slice

PASSIONFRUIT AND HONEY ARE A MATCH MADE IN HEAVEN. THIS TWO RAW SISTERS RECIPE IS A LIFE HACK FOR ANYONE WHO DOESN’T HAVE A HIGH-SPEED BLENDER. RATHER THAN USING RAW CASHEWS AND BEING LEFT WITH A GRITTY TEXTURE, USE CASHEW BUTTER. ALL THE TOUGH BLENDING IS DONE FOR YOU, AND NO MATTER WHAT TYPE OF EQUIPMENT YOU HAVE, THE FILLING WILL ALWAYS BE SUPER SMOOTH AND CREAMY.

PREP TIME: 25 minutes SET TIME: 2 hours FREEZER LIFE: 4 months

INGREDIENTS: BASE: ¾ cup dried coconut ¾ cup dates, soaked in boiling water to soften, then drained ½ cup almonds ½ cup buckwheat 2 tbsp coconut oil, melted 1 tsp ground ginger ½ tsp vanilla bean paste or extract

Pinch of salt

FILLING: ½ cup cashew butter 1 ripe banana 3 tbsp coconut oil, melted 2 tbsp honey ½ tsp vanilla bean paste or extract

Pinch of sea salt

Flesh of 3 passionfruit

TO SERVE:

Coconut yoghurt

Flesh of 1 passionfruit

Drizzle of honey

METHOD: For the base, place the dried coconut, almonds and buckwheat in a blender 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 plastic wrap and press the base into the tin. Press up the sides to create a crust. Place the base in the freezer while you make the filling.

For the filling, add all the ingredients into a blender and blend until smooth. Take the base out of the freezer and pour the filling onto the base.

Spoon the passionfruit flesh over the filling and gently make a ripple effect with a skewer.

Place back in the freezer to set for 3 - 4 hours.

Once the slice is set, top it with coconut yoghurt, passionfruit and drizzle with honey. Cut it into slices and enjoy.

Serves 10

Books available

Published by Bateman Books Salad book by Allen & Unwin