This beautiful Vegan Passionfruit Slice Recipe from Ulu Hye will have you coming back for.. just one more! Make a date and curl up with your favourite book and this lovely slice for the perfect afternoon tea break.
Serves 9
Ingredients
Base
- 1 cup almond meal
- 1/2 cup desiccated coconut
- 1/3 cup tapioca flour
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Top Layer
- 1 cup of Ulu Hye’s Nut Mylk
- 1/4 cup coconut cream
- 2 tbsp cornflour
- 1/3 cup passionfruit pulp (around 5 passionfruits)
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
Directions
- Preheat the oven to 180°C and line a square baking dish with baking paper.
- Add almond meal and tapioca flour into a large bowl and combine. Add coconut oil, rice malt syrup and vanilla extract and stir through.
- Press mixture firmly into a baking dish. Bake for 12 mins.
- In a medium pot, pour in the milk, coconut cream, and cornflour. Whisk well to remove any lumps.
- Whisk in the rest of the top layer ingredients and turn the heat up to medium-high.
- Using a spatula, stir continuously and from the bottom as curd will form, so keep stirring and use a whisk if you need to.
- Turn the heat down to low once it starts to thicken. You're aiming for a custard-like consistency. Once you have that, you can take off the heat.
- Pour mixture onto the base and refrigerate for around 3 hours.
- Cut into 9 squares and enjoy!
*Store in the fridge for 3-4 days in an airtight container
If you liked this recipe, make sure to check out our other vegan recipes:
