- For base
- 50g coconut flakes
- 30g cocoa butter
- 30g sesame seeds
- For topping
- 4 passionfruit
- 50g almond flour
- Grind the coconut flakes and sesame seeds.
- Melt the cocoa butter in a bain marie over hot water. Keep stirring until the cocoa has melted.
- Combine the ground flakes and seeds with the melted butter. Transfer to the pie dish and using the back of the hand gently press into the dish, covering the base and sides. Place in the freezer for a couple of hours.
- Take the passionfruit pulp and mix in the almond flour. Fold the mixture into the pie dish and re-freeze for a couple of hours.
EthiVegan by Edward Daniel
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Edward Daniel | Vegan Chef