Recipe: Passionfruit & Lemon Slice

A happy mashup of recipies

This past weekend I was very excited to make two very different slices as our lemon tree is bursting at the seams. So I prepped, went to the supermarket, picked up all the ingredients and was prepared to spend hours in the kitchen baking.

However, it was my first time baking with coconut butter and sadly as I was putting slice number 1 together my topping split! With no more coconut oil in the house to try and start again I had to bail on the slice even though my base was already in the oven.

Then genius struck and I decided to make the topping of slice number 2 with the base of number 1. Quickly whipping up the second slice top  I put the two together and crossed all fingers and toes as it went back into the oven and then fridge overnight to see what the mashup would look like. The result? DELICIOUS!

So here is my own personal mashup of a 'healthy' slice base and a very indulgent slice topping. Let me know what you think!

Base Ingredients:
1/2 cup dried dates
6 dried pear halves (I used a handful of dried acai berries because it's what I had in the pantry)
1 cup raw macadamia nuts (I used these instead)
1 cup raw almonds (always check the baking section vs nut section at the supermarket for the cheaper option, there's usually a $2-5 difference)
1/2 cup desiccated coconut
1 tablespoon coconut oil, melted
pinch of salt

Topping Ingredients:
1x 400g can sweetened condensed milk
Grated rind of 2 lemons
1/2 cup lemon juice
1/4 cup passionfruit pulp

Preheat the oven to 150C fan bake. Line a tin (18x18cm or thereabouts) with baking paper.

Put the dates (and acai berries) into a small bowl and pour boiling water over them. Chop the pears roughly (ignore if using berry option). Put the nuts into a food processor and blend until crumbly. Drain the dates and add slowly to the food processor along with the pears (or berries). Add the rest of the base ingredients and blend until the mixture looks as though it's starting to stick together.

Press the mixture into the tin with a spoon and smooth over. Bake in the oven for 30 minutes or until golden. Set tin aside to cool.

Combine the condensed milk, lemon rind and juice, and passionfruit pulp (test to taste if more lemon is needed).

Spread over the warm base and return to the oven for another 10-12 minutes. Cool.

This is best chilled for a few hours or overnight before slicing into bars. Keep in an airtight container and store in fridge. ENJOY!


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