Vanilla Passionfruit Dream Cake

The perfect crust
INGREDIENTS
150g blanched almond meal
1 egg
1 tablespoon melted ghee
1 tsp vanilla essence
2 tablespoons Lakanto for sugar free, or coconut sugar or rapadura sugar if you tolerate sugar

METHOD
1. Preheat your oven to 180 degrees celcius.
2. In a mixing bowl or blender, place all of the ingredients.
3. Line silicone muffin moulds, or use baking paper on your choice of mould. You can also use a small tart tin, otherwise double the entire recipe to suit a larger mould.
4. Place in your oven and bake for 10 to 15 minutes, or until it is a little golden around the edges.
5. Remove from the oven and allow to cool slightly before pouring in the filling.

Creamy centre
INGREDIENTS
2 cups soaked cashews (optional but recommended; soak them in coconut water kefir for 12 hours to increase your ability to digest them, lower their carbohydrate content, enhance nutrient bioavailability + add probiotics to your dessert)
2 large passion fruits
2 tsps vanilla powder or essence
1/2 cup coconut oil
1/2 cup coconut cream
3 tbsp lemon juice
1/4 cup water
5 tbsp your choice of sweetener such as coconut sugar, lakanto, stevia or monk fruit drops, or if using honey or maple, add less water).

METHOD
1. Blend blend blend until incredibly smooth and creamy. Set aside, wait till the crust has cooled just slightly and pour this mix in till it reaches the top.
2. Drizzle a little passion fruit pulp over the top, gentle stir some in and pop a little more on top.
3. Set in your freezer for 2 or so hours if you’re impatient, or your fridge overnight or until firm!

Will you join my addiction? Hehe, ENJOY!