Passion Fruit Pie with Maple Cashew Cream & Fresh Mango.

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Crust ingredients:
– Natural almonds
– unsweetened desiccated coconut
– Dates
– 100% passionfruit pulp *
– Dark cacao powder
– Sea salt

Filling ingredients:
– Raw cashews
– Passionfruit pulp
– Maple syrup

Topping:
– Fresh mango

Directions:
1. Soak the cashews in passionfruit pulp overnight. Soaking allows the nuts to soften, making it easier to blend them into a smooth creme. Soak the dates in passionfruit pulp overnight. This allows the flavour to infused into the dates while re-hydrating them.

2. In a food processor, blend the almonds, cacao, desiccated coconut and sea salt into a crumble. Then add the dates (without passionfruit pulp) and mix until a sticky ‘dough’ forms.
NOTE: If you find your mix is too sticky, mix in more dried coconut, if its too dry add a couple more dates.

3. Press the crust into a plastic wrap lines tart pan and place in the freezer to set while making the filling.

4. In a food processor, mix the soaked/drained cashews with 1/4 cup of the maple syrup until a smooth cream consistency forms. If you have a Vitamix/powerful blender, use this instead, as it is strong enough to break down the nuts quickly.
TIP: Taste the mix with 1/4th cup maple syrup mixed first, to see if it’s sweet enough for your taste. If not, add the rest (another 1/4th cup).

5. Pour the cashew cream filling into the pie crust and place back in the freezer for an hour or until the cream sets/solidifies slightly.

6. Peel the mango using a vegetable peeler, and slice thinly on a mandoline. Once the tart has set, add a layer of mango slices over the top, and place in the fridge if serving right away. For delayed service, place the pie in the freezer, and remove it an hour before serving (still keep in cool place) to let the mango thaw.

– Passionfruit is one of the highest sources of vitamin C, vitamin C, iron, magnesium, potassium, calcium, and fiber. It is also lower in sugars (not as sweet to the palet) as other tropical fruits like banana and pineapple. Mango is a also a good source of Vitamins A, C, but are less nutrient-dense than passionfruit. You can buy pure passionfruit pulp like this in the frozen section of smaller grocery stores and ethnic markets.

– Cashews are a good source of protein, healthy monounsaturated fat and omega fatty acids, plus iron, calcium, magnesium, and fiber.

– Coconut is high in saturated fat, the less healthy kind of fat, which is why I don’t use this ingredient often or in large quantities. In fact, coconut is the only plant-based food that contains so much saturated fat. According to the majority of nutrition research, sticking to the heart-healthy un-saturated fats (monounsaturated, essential fatty acids/omega fats, polyunsaturated fats) found in nuts and seeds, olive oil, avocado etc. is healthy for optimal nutrition and disease prevention.

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