These were a unanimous favourite when we were doing the book shoot. Make them soon so that you can gobble them greedily too.
Preparation time 10 minutes
Setting time at least 1 hour
What you’ll Need
1–2tspcoconut sugar (or apinch of stevia powder)
1cupfull-fat cream cheese or mascarpone, at room temperature (or 1cupcoconut cream)
1–2Tbsphoney (or rice malt syrup or a fewdrops of stevia liquid), or more to taste
¼cuppassion fruit pulp, plus extra for garnishing
½cup puréed fresh mango
fresh baby mint leaves, for garnishing (optional)
What to do
Add all of the biscuit base ingredients to a nonstick pan over medium heat. Allow the butter to melt and then continue cooking, stirring from time to time, until the almonds and coconut are golden and toasted. Remove from the heat and divide between four pretty glasses.
To make the filling, whisk together the cream cheese, lemon juice, vanilla and honey until light and fluffy. Add the passion fruit and mango and mix just a few times so that it is incorporated in ‘swirls’. Divide between the serving glasses and refrigerate for at least 1 hour, or until serving.
Just before serving, add a drizzle of passion fruit pulp to each dessert and alittle fresh mint if you like.