When I am some where on this globe and the season is ready to give us Passion fruits I am getting overly excited to eat them, but even more to make this devine Passion Pie. A raw version of a cheese cake, with a crunchy-chewy base. The taste of the passionfruit filling is seriously exquisite, I think it’s the best, cause I love the sweet and tart flavours mixed together. Last week I served this pie at a holistic health and yoga retreat in Bali. All the guests raved about it. Thank you all for being so grateful for my food.
Raw Passion fruit Pie
- highspeed blender
- square (16 pers) or round baking tray (12 pers)
- 1 1/4 cup raw pecans
- 1 1/4 cup raw macadamia nuts
- 8-10 soft medjool dates (pitted !))
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- optional some lemon zest
- 1 cup passionfruit juice
- 3/4 cup coconut cream or yoghurt
- 1/2 cup agave or maple syrup
- 1 cup soaked cashew nuts
- 1/2 cup coconut oil
- 2 tbs lecithine granules
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Roast the nuts in a skillet on your stove carefully for a couple of minutes just to enhance their flavours (don't let it burn!)
- In a foodprocessor add all unpitted dates, the nuts, salt and vanilla. Give it several pulses and mix until the mixture starts to stick together. Test by squeezing it together between your fingers.
- Grease you pie form or line it with some parchment paper then transfer the mixture onto the bottom and soflty spread it out. Finally with the backside of a spoon equalize the 'crust'
- Mix all ingredients, except coconut oil and lecithine granules in your blender until smooth.
- While running on slow speed, add lecithine and coconut oil, speed it up for another 30 seconds
- taste and adjust. If you like it slightly sweeter add some more maple syrup. But the the refreshing slightly sour taste makes it a well balanced combination with the sweet crust.
- Pour mixture over the crust, make it nice and even. Place in the freezer for at least 2 hours
Serving and keeping
- To serve you need to take it out of the freezer at least 30 minutes ahead of time You can make slices and decorate them with some melted chocolate , some fresh passionfruit and a dollop of coconut whipping cream or yoghurt. You could also make small squares and only use what you need. The remaining squares keep well in a container in the freezer for several weeks. This way you have an exquisite dessert within easy reach.
INSTRUCTION VIDEO FOR CRUST
INSTRUCTION VIDEO FOR FILLING