Raw Peach and Passionfruit Torte with Indian Blood Peaches // serves 6-8
Recipe adapted from Little Bird’s “The Unbakery” book – over 150 recipes for beautiful raw food by Megan May
3/4 cup unsweetened desiccated coconut
2 cups raw pecans, (about 210g)
1 cup raw almonds, (about 130g)
3/4 cup pitted medjool dates, packed
1 tablespoon cold-pressed coconut oil
1/4 teaspoon vanilla bean paste
3/4 teaspoon ground ginger
1/2 teaspoon sea salt
1 1/2 cups cashews (235g | 8 1/2oz), soaked for 2-4 hours
2 young coconuts, about 1 cup (160g | 5 1/2oz), scraped coconut flesh (these are the white thai coconuts)
1/3 cup unsweetened almond milk (80ml | 2 1/2fl oz)
1/4 cup filtered water (60ml | 2fl oz)
1/3 cup raw honey (100g | 3 1/2oz), or raw agave, organic maple syrup, coconut nectar will work too
1/3 cup fresh passionfruit juice, from strained pulp and seeds
2 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon vanilla extract
1/2 teaspoon vanilla bean paste
Pinch of sea salt
3/4 cup cold-pressed coconut oil (185ml | 6fl oz)
3-4 fresh peaches, halved (about 750g), or other fruit like apricots, figs, or pears
1/2 cup fresh passionfruit juice, from strained pulp and seeds
3-4 tablespoons raw honey
In the bowl of a food processor, blend the coconut until it’s finely ground into a flour. Add the pecans, almonds, and dates and pulse until it’s like a couscous texture. Add the remaining ingredients and pulse until the mixture is well combined. It should hold together well.
Line a 91/2 inch tart or quiche pan (with a removable base) with plastic wrap, press the mixture firmly into the tin. It will need to approximately 1/4-1/2 inch thick on the bottom and up the sides of the tin to maintain the structure. For individual tortes use mini tart shells. Place the torte base in the refrigerator while preparing the filling.
To prepare the filling: Blend all the ingredients except the coconut oil and peaches in a high-speed blender – being careful not to let it heat up. Blend the cream until really smooth. Slowly pour in the coconut oil with the blender on medium-high until completely combined into the cream. This torte has a soft cream when it’s at room temperature; if you want it to set more firmly add another 1/4 cup of coconut oil.
Pour the cream into the torte base and leave it to set for 2 hours in the refrigerator.
To finish: Combine the strained passionfruit juice and honey together in a bowl and stir until the honey has dissolved. Top the cream in the torte base with fresh peach halves, pressing lightly into the mixture. Cover the torte with plastic wrap and leave to set for another 6-8 hours or overnight in the refrigerator. When ready to serve, remove from the tin, remove plastic wrap, and place onto serving dish. Pour the passionfruit syrup over the peaches and cream and serve.