Last recipe I did there were a lot of comments that many of you are having trouble finding flour and yeast at the moment. So this recipe uses neither.
In fact the ingredients are super easy to find in all grocery stores. OK, maybe not the passionfruit but this can be replaced by orange rind and a bit of juice if you prefer. At this stage my daughter will be making faces at me asking why I didn’t use orange juice to start with as she isn’t a fan of passionfruit. However I am a fan of passionfruit. Sometimes Mum rules – smile!
Once again this recipe is an adapted version of one found in my NZ Food Magazine.
Keep reading for the “No-Bake No-Flour Passionfruit Slice” recipe
Line a 23cm square tin with baking paper.
Note this is NOT a recipe to be eaten the same day – you really do need to leave it 24 hours in the fridge to cool down. In fact it is best stored in the fridge too.
- 500 g biscuits of your choice – I used Bio Oat Cookies (available here)
- 1/2 cup desiccated coconut
- 150g melted butter
- 300 g sweetened condensed milk
- 1 tsp ground ginger
Crush biscuits into fine crumbs, place into a bowl and add the remaining ingredients.
Combine well and then pour mixture into the prepared pan and press down evenly with your hands.
Chill base in freezer whilst making the topping.
- 25g soft butter
- 125g soft cream cheese
- 300+g icing sugar – you have to keep increasing the amount of icing sugar until the consistency feels thick enough.
- pulp of 1 – 2 passionfruit (depending on the size of the fruit).
Mix all ingredients together to form a thick paste and then spread over the prepared base.
Refrigerate until firm.
TIP: In case the topping never sets you can later simply scrape it off, place into a bowl again and add more icing sugar to thicken.
Leave in fridge overnight before eating.
Warning – this is super moorish. So I cut smaller pieces than usual and limit self to 2 pieces max at a time. Put into the fridge so you don’t always walk past it. Plus this way it stays nice and firm.
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