Passionfruit and coconut slice
Servings
16pieces
Servings
16pieces
Ingredients
  • 0.75cup macadamias
  • 1.75cups cashew nuts
  • 2tbsp coconut oilmelted
  • 1tsp vanilla extract
  • 1cup desiccated coconut
  • 0.25cup rice malt syrup
  • 0.5cup passionfruit pulpfresh or tinned
Instructions
  1. In separate bowls, cover the macadamias and cashew nuts in water and soak overnight. Drain and rinse when ready to prepare the slice.
  2. Using a food processor, blend together macadamia nuts, 3⁄4 cup of the cashews, coconut oil, vanilla extract and 30ml of water until well combined. The mix doesn’t need to be super smooth.
  3. Add the desiccated coconut to the nut mix and combine well using your hands.
  4. Line a square cake tin with baking paper and press the nut and coconut mixture evenly into the tin, then set aside.
  5. Prepare the top layer of the slice by using a food processor and blending the remaining cashews with the rice malt syrup until a creamy and smooth consistency forms. Stir through the passionfruit pulp to combine.
  6. Spread the passionfruit mixture evenly over the top of the base and freeze for approximately 3 hours or until firm. Slice into 16 pieces, one piece is one serve. Decorate with extra passionfruit, if desired.
  7. Store leftovers in an airtight container in the freezer for up to 2 months.
Recipe Notes

172 calories per serve

Print Recipe
Passionfruit and coconut slice
5 ingredient no bake passionfruit and coconut slice
Course Snacks
Servings
pieces
Ingredients
  • 0.75 cup macadamias
  • 1.75 cups cashew nuts
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 cup desiccated coconut
  • 0.25 cup rice malt syrup
  • 0.5 cup passionfruit pulp fresh or tinned
Course Snacks
Servings
pieces
Ingredients
  • 0.75 cup macadamias
  • 1.75 cups cashew nuts
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 cup desiccated coconut
  • 0.25 cup rice malt syrup
  • 0.5 cup passionfruit pulp fresh or tinned
5 ingredient no bake passionfruit and coconut slice
Instructions
  1. In separate bowls, cover the macadamias and cashew nuts in water and soak overnight. Drain and rinse when ready to prepare the slice.
  2. Using a food processor, blend together macadamia nuts, 3⁄4 cup of the cashews, coconut oil, vanilla extract and 30ml of water until well combined. The mix doesn’t need to be super smooth.
  3. Add the desiccated coconut to the nut mix and combine well using your hands.
  4. Line a square cake tin with baking paper and press the nut and coconut mixture evenly into the tin, then set aside.
  5. Prepare the top layer of the slice by using a food processor and blending the remaining cashews with the rice malt syrup until a creamy and smooth consistency forms. Stir through the passionfruit pulp to combine.
  6. Spread the passionfruit mixture evenly over the top of the base and freeze for approximately 3 hours or until firm. Slice into 16 pieces, one piece is one serve. Decorate with extra passionfruit, if desired.
  7. Store leftovers in an airtight container in the freezer for up to 2 months.
Recipe Notes

172 calories per serve