Raw Vegan Coconut Passionfruit Bars
It's Sunday so don't forget to eat your cake and visite grandma 🌿🙏🏻
its raw, vegan, gluten free and made with whole organic ingredients. This dessert tastes like a tropical paradise of my dreams.
150 gr raw cashews
75 gr macadamia nuts
75 gr almond flour
150 gr cups shredded unsweetened coconut
2 tbsp coconut oil
1 tbsp maple syrup
1/4 tsp salt
300 gr raw cashews, soaked in water overnight or at least 4 hours and drained
1 can coconut milk
2 tbsps coconut oil
60 ml maple syrup
1 tbsp lemon juice
1 tbsp vanilla bean paste
4-5 passion fruit pulps
1 tbsp maple syrup
Line an 10 - 10 cm pan with parchment paper.
To make the crust, add cashews, macadamia nuts, almond flour, shredded coconut, coconut oil, maple syrup, and salt in the bowl of a food processor or blender. Process until it forms a crumbly mixture. Press the crust evenly into the bottom of the prepared pan. Refrigerate for 15 minutes.
In the same food processor or blender, combine all the filling ingredients except the passionfruit pulps and 1 tbsp maple syrup. Process for 2-4 minutes, or until the mixture is smooth and creamy. Scrape down the sides if necessary. Once mixture is smooth, taste for sweetness and adjust if desired.
Pour the filling over the chilled crust and smooth out the top with a rubber spatula. Place in the freezer to set for 30 minutes.
While the filling is setting, combine the passionfruit pulp and 1 tbsp maple syrup in a small saucepan over medium high heat. Cook for 3-5 minutes, or until mixture slightly thickens. Cool slightly before pouring over filling. Place bars in refrigerator to set completely for at least 3 hours.
Cut into bars and refrigerate until ready to serve!
Bon appetit 😘 wish y'all a beautiful day cakies 🌿Love, Sofie
The @viziocaffeecucina gluten free rhubarb cake and chocolate and salted caramel brownie. The rhubarb cake had great rhubarb flavour which worked surprisingly well and the brownie was rich and gooey 🍰🍫
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