This gluten-free slice has a macadamia and cashew crust, matched with passionfruit for a crunchy tropical dessert.
Recipe by Courtenay Perks, @wholeremedy
Food processor, 15 x 30 cm (average) rectangular cake/brownie tin, grease proof paper, spatula, sharp knife.
1 cup raw cashews
1 cup coconut milk
1/2 cup coconut oil
1/4 cup pure maple syrup
3/4 cup desiccated coconut
10 passion fruits
1/2 cup raw cashews
1/2 cup raw macadamias
1 cup desiccated coconut
2 tbs coconut oil
1 tbs pure maple syrup
To make the base blend cashews, macadamias, coconut, coconut oil, and maple syrup in food processor until smooth. Press mixture into a lined greased cake tin. Place in the freezer while you make the next layer.
Blend cashews, coconut milk, coconut oil, maple syrup and coconut in food processor until smooth. (Strong food processor is necessary.
Pour creamy cashew mix over the base and place in the freezer again to firm for 90 minutes. Place nectar and seeds of passion fruits in a saucepan, over medium to high heat cook for 4 minutes. Stirring the whole time. Add maple syrup and mix through.
Carefully remove the slice from the tin after two hours in the freezer.
Drizzle over the top of the slice after you have carefully the slice from the tin. Place in the refrigerator to set.
Keeps in the fridge.
For more healthy recipes like this, see www.whole-remedy.com