Healthier Passionfruit Slice
I had no idea what Passionfruit Slice was until someone requested for a healthy version of it, and when I looked it up, I just knew I had to go for it. I found out it was a no-bake dessert that was featured in a woman’s magazine in the 1970’s. But its origin could well go back further than that. I have since found reference to it as a 1939 recipe when it was called Passionfruit Custard Slice.It consisted of two layers: a biscuit crumb base and a creamy passionfruit topping. Quite a high sugar, high fat and calorie dense treat. The old recipe included loads of sugar, butter, cream cheese, double cream and sweetened condensed milk. None of those things are really compatible with today’s healthy eating awareness.So, Passionfruit Slice…oh how I love you but it was time to have a ‘healthified’ version. And what a joy it is to have created an authentic healthy slice recipe that tastes just like the original, but is made with wholesome ingredients and doesn't require any baking.This new beautiful Passionfruit Slice recipe is made with layers of a coconut-almond-crust, topped with a silky cashew, coconut creamy layer with a hint of lemon and of course the delightful passionfruit! A much higher protein, much lower sugar, lower calorie, lower fat, gluten free and healthy recipe is made with all clean ingredients. Its easy to make and even easier to fall in love with!The idea was to improve the macro balance (protein, carbohydrate, healthy fats). This is not about calorie counting: It's about paying attention to key nutrients and taking in the daily recommended portion your body needs to maintain your energy levels and overall wellbeing. When you find your optimal balance and amounts of macro nutrients, you take a major step toward reaching your health goals and this balance has been improved in this recipe by the addition of healthy protein.Good fats and protein satisfy you, so you won’t be mindlessly snacking later on.This is one of the best dessert/sweet treat recipes I have made in a long time! Its a cross between the crunch of a biscuit and the wonderful texture of a cake. It is the perfect slice if you have a passionfruit vine in your garden. If you can't your hands on fresh passionfruit you can use pulp from a can or jar.It’s a delicious sweet ending to a meal or an any time snack that contains healthy fats and protein to keep you feeling fuller for longer. Good fats and protein satisfy you, so you won’t be mindlessly snacking later on.I love storing these healthier Passionfruit slices in the freezer to have on hand for whenever that sweet tooth craving hits! For a perfect creamy texture, remove from freezer 10-15 minutes before devouring.Taste? Just pure bliss! Go ahead and make these you will be sooooo happy you did!
Servings 16
Ingredients
Base
- 1 cup almonds or walnuts or a mix
- 1 cup dates, soaked 30 minutes and drained
- 1 cup desiccated coconut
- 1/2 cup oats, instant or quick
- 1 teaspoon vanilla extract
Passionfruit Topping
- 1 cup cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1-2 lemons, juice and zest (depending on how lemon-ey you like it)
- 1/2 cup passionfruit pulp fresh or tinned + extra for garnish
- 1/2 cup protein or collagen powder - optional
- Note: If you wish to make the topping more yellowish, just add a pinch of turmeric when you add the passionfruit to the topping.
Instructions
Base
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, oats and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your slice base.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Passionfruit Topping
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place cashews, coconut cream, coconut oil,honey, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it. Add the passionfruit pulp and protein powder and pulse a few times to combine into the icing. Add a pinch of turmeric if you would like to increase the yellow colour of the topping.Spread the passionfruit mixture evenly over the top of the base and freeze for approximately 3 hours or until firm. Slice into 16 pieces or more smaller slices. Decorate with extra passionfruit, if desired.Store leftovers in an airtight container in the freezer for up to 2 months.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
