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

Ingredients

For the crust:
  • 3/4 cup walnuts
  • 1 T cacao powder
  • 4 medjool dates, soaked and pitted
For the filling:
  • 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
For the garnish:
  • 1 passion fruit
Instructions

For the crust:
  • 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.
For the 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 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.

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17 Comments

  1. I'm so happy to have you!! Definitely try it. And play around with various flavors, too. Cashews are great at providing a base that you can grow from. I have quite a few recipes on here with many different flavors!

  2. I never comment anywhere, but I just found your blog (through IG) and I cannot wait to indulge on this…. Just as soon as my passionfruit, fruits! I'm in south Florida too 🙂

    Drea
    @ohdeardrea

  3. Wow, this cake looks amazing! And I can't believe that you used to not like mango and papaya! I don't think there is a fruit that I don't like 🙂

  4. Oh Drea I'm so happy to have you!! I can't wait for you to indulge, too 🙂 South Florida is just so incredible for us fruit obsessed foodies haha I'm so jealous you have your own passion fruit!!

    I'm thinking about putting together a meetup group so those of us in South Florida can get together and have potlucks, that way we can all share 🙂

  5. There is also a purple passion fruit that is smaller than a lemon. It is said that the purple kind has poisonous chemicals in it, but if the passion fruit is going to be boiled into some sort of jam or jelly, then you can greatly reduce the risk of getting sick.passion fruit

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