Denise says:

  • This delicious pie is great as a dessert or as part of a buffet tea. A crispy crust of coconut combines well with a ‘creamy’ filling of yoghurt and cashew nuts that is flavoured with lemon and vanilla.
  • Passion fruit seeds can be quite tart so do adjust the sweetness to taste.
  • You can eat the pulp, but the outer skin is not edible.  Passion fruits are a good source of antioxidants, minerals, Vitamin C and fibre.
  • Unlike most fruits, when the skin is wrinkled and old looking, they are at their best.
  • Leave at room temperature to ripen, the fruit colour is green when unripe but will change to shades of  dark red and purple when ready to eat.
  • Preparation Time: 25 minutes
  • Cooking Time: 1 hour
  • Serves: 8- 10 people

Ingredients:

Pie Base 250g desiccated coconut 160g blanched almonds 30ml maple syrup 60g dried dates – destoned and roughly chopped and soaked in boiling water for 10  minutes and then drain Pie filling 300g raw cashews, soaked in water for at least 2 hours 250g firm silken tofu 60ml maple syrup, to taste 120ml plant-based coconut or vanilla yoghurt or coconut cream 1 tablespoon vanilla extract Juice and zest of 2 lemons Pinch salt To decorate 8 passion fruits -cut fruit in half 2 tablespoons cornflour 2 tablespoons icing sugar 10 blackberries and 5 sprigs of mint -optional

Method

  1. Preheat the oven to 180C.
  2. In a large bowl or food processor, combine all the base ingredients. Press into a 22cm lined loosed based cake tin covering the bottom and sides. Bake in the oven for 10 minutes or until the sides are slightly golden-brown.
  3. For the filling, add all ingredients to a blender and combine until there are no lumps.
  4. Pour the filling into the base and bake for 50 minutes. Remove from oven.
  5. Leave to cool completely cool then take it out of the tin.
  6. For the topping, scoop out the passion fruit seeds and place them in a sieve. Use 6 tablespoons of the golden liquid add it to the cornflour and mix to a paste. Stir in the icing sugar
Transfer to a small saucepan and gently bring to the boil to thicken.  Once thick remove from the saucepan and leave to cool for 10 minutes.  Then stir in the seeds and spoon onto the top of the pie. Decorate with blackberries and sprigs of mint.
Tagged in: Almonds, Cashew Nuts, coconut, dessert, English, lemon, Maple Syrup, Passion Fruit, Tea, Tofu, Vegan, yoghurt