Raw Passionfruit Cream and Macadamia Tart

by Natalie Ruggeri May 08, 2016 2 min read 0 Comments

Raw Passionfruit Cream and Macadamia Tart

With Hawaii on my mind and a whole bowl of beautiful fresh passion fruits to play with what is a gal to do????? Yep this will do hehehe ok it will more than do, omggggg please make this creation for yourself, it tastes better than it looks and I think it looks dammmmm fine, just saying Aloha xx

Ingredients base

1 cup of macadamia nuts

1/2 cup almonds

1 cup of shredded coconut

1 tbls coconut oil

8 large dates

2 tbls maple syrup or raw honey

1 tsp vanilla bean paste

1/4 tsp salt

Ingredients Passion fruit cream

21/2 cups of raw cashews (soaked for 3hrs in water)

1 cup of coconut milk (tinned coconut milk and full cream)

pulp of 12 passion fruits 

2 tbls of maple syrup or raw honey

1/2 cup desiccated coconut

1 tsp vanilla bean paste

Directions

Lightly spray an 8inch spring form cake tin with coconut oil, place the macadamia nuts, almonds and dates into a food processor pulse until the nuts and dates start to break down, place the remaining base ingredients into the food processor and blend until the mixture starts to form a ball and stick together, place the base mixture into the tin and press evenly and firmly to cover the entire base, place the tin into the freezer to set, drain and rinse the cashews well, place them the coconut milk, oil,vanilla and honey into a food processor and blend until the mix becomes smooth and creamy, add the coconut and passion fruit and blend for a further 30 seconds or until everything combines, take the base out of the freezer and pour the passion fruit cream on top even it out and place it back into the freezer for approx 4 hours or until firm, once it's set it can be placed in the fridge ready to be served, garnish with extra passion fruit pulp, macadamia nuts and toasted coconut flakes to make it a little bit spech, yummmm enjoy xx



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