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?
- 3/4 cup walnuts
- 1 T cacao powder
- 4 medjool dates, soaked and pitted
- 1 cup cashews
- 1/2 cup pineapple, chopped
- 1/4 cup maple syrup (not raw)
- 1 lemon, juiced
- 2 T coconut oil
- 1/2 t vanilla
- 1 passion fruit
- Place everything in a food processor and process until very crumbly.
- Dump the contents into a 6 inch springform pan lined with parchment paper and press down until even.
- Set aside.
- Place everything in a high speed blender and blend until smooth. You may need to use the tamper to keep the ingredients moving.
- Pour over the crust and then cover with foil. Place in the freezer for a few hours to set.
- When you are ready to serve, scoop out the passion fruit and top the cake.