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Vegan Passionfruit, Cashew & Chia Coconut Slice

16 pieces

Moderate

Prep 20 min Chilling Time Overnight

We all love a healthy sweet slice that requires no cooking and is as simple as adding everything into a blender and blending until silky smooth. This vegan slice is just that.

I just about devoured this whole tray of Passionfruit  slice over the course of a week. Soooo moorish, deliciously nutty and with flavours of coconut and passionfruit, a real tropical delight.

What I love about this vegan Passionfruit slice is  it will last for weeks in the freezer if it lasts that long, I encourage you to play with flavours for the jelly as I can imagine a berry, mango and or banana puree would work just as beautifully.

Vegan Passionfruit Cashew Chia Slice Vegan Passionfruit Cashew Chia Slice Vegan Passionfruit Cashew Chia Slice

Ingredients

For the Base

  • 1 cup cashews
  • 1 cup macadamia nuts
  • 2 cups desiccated coconut
  • 4 tblsp coconut oil
  • 2 tblsp rice bran syrup
  • 1/2 cup passionfruit pulp
  • 4 tblsp chia seeds

For the filling

  • 2 cups cashews, soaked in water overnight and drained
  • 2 cups coconut milk
  • 1 cup coconut oil melted
  • ½  cup rice bran syrup
  • 1 ½  cup coconut desiccated

For the passionfruit jelly

  • 2 cups passionfruit pulp
  • 2 1/2 tbsp rice malt syrup (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp agar agar powder

Recipe Steps

  1. Line and grease a 15cm – 20cm square or rectangular tin (only the thickness of each layer will vary depending on the type of tin you use. You can also use a round spring form tin)

For the base

  1. Warm the coconut oil and the rice bran syrup until melted. In a food processor, combine all the ingredients together and process until the mix holds together and is well combined. With a spatula or wet hands, press the mixture into the base of the tin and refrigerate for 20 minutes

For the filling

  1. This is best done in a blender. Combine the cashews, coconut milk, melted coconut oil and rice bran syrup and coconut in a food processor, blend until smooth and creamy. Pour the coconut mixture over the base, smooth over and return to the refrigerator for at least 40 minutes or until set – placing it in the freezer for 15 minutes speeds up the process.

For the Jelly

  1. Blend together the passionfruit and 1/3 cup of water until mixed through. Strain this over a medium pot to remove most of the seeds – optional.
  2. Add in the rest of the ingredients for the jelly and bring to a boil stirring regularly. Boil for 30 seconds before setting aside to cool slightly
  3. Pour the jelly onto the filling making sure it’s spread out evenly. Let cool slightly before refrigerating for at least 30 minutes or until the jelly is completely cool.

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