Vegan Passionfruit, Cashew & Chia Coconut Slice
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.
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
- 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
- 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
- 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
- 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.
- 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
- 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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