Passionfruit slice: Two Raw Sisters



¾ cup dried coconut
½ cup almonds
½ cup buckwheat or rolled oats
¾ cup dates, softened in boiling water for 5 to 10 minutes, then drained
2 tbsp coconut oil, melted
1 tsp ground ginger
½ tsp vanilla bean paste or extract
Pinch of sea salt

½ cup cashew butter
1 overripe banana
3 tbsp coconut oil, melted
2 tbsp honey
½ tsp vanilla bean paste or extract
Pinch of sea salt
Pulp of 3 passionfruit

to serve
Coconut yoghurt
Pulp of 1 passionfruit
Drizzle of honey


To make the base, place the coconut, almonds and buckwheat into a blender or food processor, and blend until you have a rough flour.

Add the remaining ingredients, and blend until you have a cookie-dough consistency. Line a tart tin with beeswax wraps or cling film, and press the base into the tin, using the back of a spoon.

Press the mixture up the sides to create a crust. Set aside. To make the filling, place all of the ingredients, except for the passionfruit pulp, into the blender or food processor, and blend until smooth.

Pour the filling over the base and bang  the tin on the bench top a couple of times  to get rid of any air bubbles and get a smooth finish.

Spoon the passionfruit pulp over the filling, and with the handle of a spoon or a wooden skewer gently make a ripple effect.

Place the slice in the freezer for two hours, to set. Once the slice is set, remove it from the freezer, and top it with coconut yoghurt, passionfruit, and a drizzle of honey.

Cut it into slices and enjoy.

Store the slices in an airtight container in the freezer, where they will keep for up  to four months.

When you are wanting to eat a slice, allow about 10 to 15 minutes for it to thaw.


Two Raw Sisters All Eaters Welcome by Rosa and Margo Flanagan, food photography by Margo Flanagan, RRP $39.99, available now, published by Bateman Books.


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