The flavour combination of lime and passionfruit is one of my absolute favourites – it’s so fresh and fragrant! Use fresh passionfruit for this recipe, you’ll need about 1 ½ large passionfruit for 1/3 cup of passionfruit pulp to make this gluten free, dairy free & vegetarian dessert.
Happy sprouting, baking and cooking!
For the crust:
¾ C gluten free rolled oats
¼ C almonds, roasted
5 fresh medjool dates, pitted
Zest of 1 lime
Pinch salt
2 tbs coconut oil
Curd layer:
4 eggs
1 C coconut palm sugar
1/3 C lime juice
1/3 C passionfruit pulp
1/3 C gluten free flour
Zest of 1 lime
Preheat your oven to 180°C. Grease and line a 20cm x 20cm brownie tin. Make sure to only use a tin this size otherwise your slice will come out too thin.
Add all the ingredients for the crust into a high-powered blender. Blend into a fine crumb and the mixture starts to stick to the sides. Tip the mixture into the brownie tin and scatter across the entire base of the tin. Using the bottom of a glass jar press the mixture into the base of the tin, so it’s nice and flat. Set aside.
Add the eggs and sugar to a large bowl and beat until well combined. Add the lime juice, passionfruit pulp, gluten free flour and lime zest. Mix until you have a smooth batter and no lumps. Pour the mixture on top of your crust layer in the brownie tin. Bake for 25 minutes and remove from the oven. It will still have a slight wobble in the centre, this is fine. Allow to cool slightly then place in the fridge to cool completely for a few hours. Slice and serve, enjoy!
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