Chef GH Adventures
Lime, Passionfruit + Kakadu Plum Slice
Lime, Passionfruit + Kakadu Plum Slice
Chef Glen Hagger
12
30 minutes
Sweet Treats
Tropical, tangy and just the right amount of sweet — this Lime, Passionfruit + Kakadu Plum Slice is a zesty little powerhouse of native goodness. Fresh, nourishing and totally irresistible straight from the fridge!
Ingredients
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1 Cup of GH Produce - Naked Nola Granola
¾ Cup Organic Desiccated Coconut
½ Cup Extra Virgin Coconut Oil
½ Cup Organic Dates (soaked in boiling water)
½ Tsp Kakadu Plum Powder
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3 Free Range Eggs
½ Cup Honey
½ Cup Organic Coconut Cream
½ Cup Citrus Juice (we used 2 Limes + 2 Passionfruit)
1 Heaped Tbsp Cassava Flour (or Tapioca)
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Coconut Flakes
Kakadu Plum Power
Directions
Line a small baking dish with baking paper and set aside.
Blitz the Naked Nola Granola in a food processor until it forms a fine crumb. Add it to a mixing bowl with the desiccated coconut and Kakadu Plum powder.
Drain the soaked dates, blitz them until smooth, and add them to the bowl.
Mix everything together with a spoon until the mixture is sticky and well combined.
Spoon the mixture into your prepared dish and press it down firmly with the back of a spoon to make an even base.
Put the dish in the freezer while you make the curd.
Half-fill a small pot with water and bring it to a gentle simmer.
In a large heatproof bowl, add all the filling ingredients except the passionfruit. Blitz with a stick blender until smooth.
Stir through the passionfruit, then place the bowl over the simmering pot (to make a double boiler). Stir continuously for 5–7 minutes, until the mixture thickens and becomes custard-like.
Remove from the heat. Take the base out of the freezer and pour the curd over the top, spreading it out evenly.
Sprinkle with a little extra Kakadu Plum powder and coconut flakes (optional).
Place in the fridge for 1–2 hours, or until set.
Slice and serve cold.
