Before I went raw I didn’t like fruit that much. I don’t know how that works or why I was so weird but I much preferred pasta and cheese over anything living. So when I first tried any fruit–any–I most likely didn’t like it (except for bananas .. I’ve always been a banana girl).
My first mango? Yuck.
My first papaya? EWww.
My first mamey? Meh.
My first passion fruit? God no.
And then something happened. The further I got into this raw thing the more I could tolerate them and even like them. And now I crave them as if my body never knew any differently. My first year into raw was qualitatively different than my experience now. If you had asked me which cake I’d rather make, a chocolate cheesecake or a passion fruit cheesecake I’d have very strong answers but both in opposite directions (if you look back to my first recipes they were very chocolate centered!).
Now I relish in the opportunity to play with fruits. I feel like they simplify things. When we allow them to shine in our dishes there really is no need to go and make things complicated. For instance, with this recipe I just started adding things together, assuming it’d taste great. And you know what?? It does taste great!
The chocolate crust in this sounds like a strange combination but it works wonderfully with the tropical flavors. It is such a nice touch, a barely-there-richness that balances the tart flavors of the pineapple and passion fruit. Everything else just comes together in an amazing way.
This is not low in fat and is really not a way to eat most of the time, so I’m not going to try to pretend it’s a healthy dish .. Okay, compared to what you’d buy at the grocery store this is an excellent alternative. But compared to good ole’ fruits and veggies?
The veggies always win.
But we all need a little sumtin’ sumtin’ in our lives, right??
Tropical Passion Fruit Cream Cake
Cashew Cream Filling
- 1 passion fruit
Nut Crumb Crust
- Place all of the ingredients in a food processor and process until crumbly.
- Dump the contents into a 6 inch springform pan lined with parchment paper and press down until even.
- Set aside.
Cashew Cream Filling
- Place everything in a high speed blender and blend until smooth. You may need to use the tamper to keep the ingredients moving.
- Pour the filling over the crust and then cover with foil.
- Place in the freezer for 2-3 hours to set.
- Once the cake is firm, remove it from the freezer and release from the springform.
- Scoop out the passion fruit and top the cake to serve.