Thank You & A Completely Delicious Coconut & Passionfruit Slice
This last week has got me all happy, and day one of Spring seems like the perfect moment to take pause, be grateful, and say a heartfelt thank you for all of your support since my little blog launched nearly a year ago. All of your likes and comments have meant so much and it's been so much fun to create, share and enjoy these treats every week with you. So, I hope you have an awesome day and enjoy this super luscious, tangy coconut and passionfruit slice, with many more to come. BB xxxx
1 cup almonds
1 cup Medjool dates
1/3 cup coconut
2 tablespoons coconut oil
2 tablespoons maple syrup
1 1/2 cups raw cashews, soaked in water for at least 4 hours, drained and rinsed
1 tablespoon coconut oil
3 tablespoons coconut cream
1/2 cup cacao butter, melted
1/4 cup fresh strawberries
1/2 cup passionfruit juice
1 teaspoon vanilla powder
The Bondi Baker Method
Step 1- Line a small deep tin with baking paper or grease with coconut oil.
Step 2- For the base, place all the ingredients in a food processor and process until smooth. Pat down in the tin and place in the freezer or fridge until set.
Step 3- For the topping, place the cashews, coconut oil, coconut cream, cacao butter, and vanilla in the food processor and process until creamy. If it is too runny add some more coconut. Then, add thestrawberries and passionfruit juice, and blend until smooth. Spread over the base and place back in the freezer overnight or until firm.
Step 4- Top with some extra passionfruit pulp and then serve. Yum!!!!