July 19, 2020
Its officially passionfruit season! Its one of my favourite fruits. Its sweet yet tart and very refreshing. Its also loaded with the ever important Vitamin C to assist with immune support. How perfect for winter with all of those colds & flu lingering around.
Adding passionfruit to your yogurt doesn't end your journey with the seedy fruit! Its fantastic in your baking and especially your raw treats. This recipe looks fancy and hard to master but its actually quite easy with your healthy pantry staples! Just allow yourself a little extra time.
Chocolate Biscuit Base1/2 cup desiccated coconut1/2 cup raw brazil nuts4 Tbsp raw cacao powder1/2 tsp vanilla powder or essencepinch pink Himalayan salt5 medjool dates, pits removed1 Tbsp coconut oil
Passionfruit Cheesecake Filling & Frosting2 cups cashews, soaked1 cup passionfruit pulp (fresh or frozen – approx. 12 fresh passionfruit)1/2 cup coconut milk (or nut milk of choice)1/3 cup rice syrup (or pure maple syrup)2 Tbsp lemon juicepinch Himalayan pink salt1/2 cup coconut oil2 tsp pink pitaya powder (dragon fruit) to colour the frosting
DecorationSuperfood powders e.g. pitaya, rose, beetroot, blue pea, matchaFreeze dried fruits e.g. mandarin, lychee, raspberriesEdible flowers e.g. viola, pansy, lavender, chive blossom, basil blossom, rose petals
Decorate: Finish off by dusting with extra superfood powder, freeze dried fruits and edible flowers if desired.
These raw passionfruit cupcakes will keep in a sealed contained in the fridge for up to 5 days, or in the freezer for one month.
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