VEGAN PASSIONFRUIT SLICE

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A Vegan Passionfruit Slice has been on my list to make for a very long time! And finally, they are here! These were inspired by my lemon bars and I really can’t choose which one I like better (oh and a passionfruit tart is definitely coming your way πŸ˜‰).


This recipe consists of:
  • a creamy passionfruit layer
  • my absolute favourite almond biscuit base
As well as being vegan, they’re:
  • gluten free
  • 9 ingredients
  • quick and easy to make


SOME NOTES TO HELP YOU MAKE THE PERFECT VEGAN PASSIONFRUIT SLICE:

If you find the passionfruit you use aren’t very sweet, feel free to add a little more sweetener.
When cooking the passionfruit layer, you want it to be a thick curd consistency. Mine takes about 6 to 7 minutes. Head on over to the lemon bars to see a photo of the thickness.



If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).



INGREDIENTS
Base:
  • 1 1/2 cups almond meal
  • 1/3 cup tapioca flour
  • 1/4 cup unrefined coconut oil, melted
  • 2 tbsp rice malt syrup (make sure it’s labeled gluten free if needed)
  • 1/2 tsp vanilla extract

Passionfruit Layer:

  • 1 1/4 cups canned full fat coconut milk
  • 2 tbsp cornflour*
  • 1/3 cup rice malt syrup
  • 1/3 cup passionfruit pulp (about 5 passionfruit)
  • 1 tbsp lemon juice
  • 1 tbsp unrefined coconut oil
  • 1/2 tsp vanilla extract

INSTRUCTIONS
Almond Base:

  1. Preheat oven to 180°C (356°F) and line a 20cm square pan with baking paper. Set aside.
  2. Add almond meal and tapioca flour into a large bowl and mix until combined. Add coconut oil, rice malt syrup and vanilla extract and mix until it all comes together.
  3. Press the mixture onto the bottom of the pan and bake for 12 to 15 minutes or until it is just lightly browned on top. Set aside to cool.

Passionfruit Layer:

  1. Pour the coconut milk into a medium pot, along with the cornflour. Whisk well to remove any lumps. Whisk in the rest of the ingredients and place the pot on medium to high heat.
  2. Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The curd will start to form first on the bottom, when you notice this happening, give it a whisk to make sure it stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick curd consistency. Mine takes between 6 to 7 minutes.
  3. Pour this onto the base and refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate in an airtight container.

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Prep Time: 10 minutes        Cook Time: 20 minutes    Total Time: 30 minutes (+ 3 hours set time) 
Yield: 16 squares