Tropical Cream Cake With Passion Fruit Recipe

Name: Tropical Cream Cake With Passion Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Crust; 3/4 cup walnuts; 1 tablespoon cacao powder; 4 medjool dates, soaked; Cream Cake Filling; 1 cup cashews; 1/2 cup pineapple, chopped; 1/4 cup maple syrup; 1 lemon, juiced; 2 tablespoons coconut oil; 1/2 teaspoon vanilla; 1 passion fruit

Servings: persons

Chocolate Crust
3/4 cup walnuts
1 tablespoon cacao powder
4 medjool dates, soaked
Cream Cake Filling
1 cup cashews
1/2 cup pineapple, chopped
1/4 cup maple syrup
1 lemon, juiced
2 tablespoons coconut oil
1/2 teaspoon vanilla
1 passion fruit

1
Place everything in a food processor and process until very crumbly.
2
Dump the contents into a 6 inch springform pan lined with parchment paper and press down until even.
3
Set aside.
4
Place everything except the passion fruit in a high speed blender and blend until smooth. You may need to use the tamper to keep the ingredients moving.
5
Pour over the crust and then cover with foil. Place in the freezer for a few hours to set.
6
When you are ready to serve, scoop out the passion fruit and top the cake.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Chocolate Crust, 3/4 cup walnuts, 1 tablespoon cacao powder, 4 medjool dates, soaked, and more.

Yes, Tropical Cream Cake With Passion Fruit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tropical Cream Cake With Passion Fruit

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