Mini Pineapple and Passionfruit Bites

I have many requests for this quick and simple recipe, you can make really small size or cupcake size.These ones are the cup cake size and I got 9 cakes.

In the recipe I use unsweetened coconut and unsweetened Almond Milk, I also used fresh pineapple and passion fruit but you can use frozen or tin if you wish, if using frozen make sure you thaw before using. I also use Medjool dates because they are big juicy and sweet and you do not have to use many, if using other dates soften in water before hand then drain. I also used for this recipe g/f rice malt syrup, but you can use what ever you want, agave nectar or coconut nectar even pure maple syrup.

They are very easy to make and you can adjust to what ever or how you would like to make them, like using coconut as you do not have unsweetened or you may have coconut milk or other nut milks which you can use.  If adding Coconut Cream, chill coconut milk in fridge overnight and use a chilled bowl when whipping. The recipe is how I made these, give them a go and enjoy.

Base

3/4 cup Almond Meal

1/2 cup Unsweetened Coconut

7 pitted Medjool Dates

1/8 tsp Sea Salt

1 Tbsp Water if needed

Filling

3/4 cup natural cashews soaked for an hr then drained

1/2 cup rice malt syrup or coconut nectar

1/2 cup unsweetened Almond Milk

1/2 cup pineapple

1 tbsp passion fruit

and extra for topping

1/2 cup Extra Virgin Coconut Oil

Whipped Coconut Cream

1 can good Quality Coconut Milk Chill overnight,  I use Aroy D or Whole foods Organic 

1 tsp Vanilla (opt)

Assembly

In your blender  blend all ingredients  except water until mixture comes together add water if needed press mixture into prepared tins and chill while making filling

Filling

In your blender blend all ingredients except coconut oil until smooth, then add coconut oil

just blend through mixture, do not over blend oil

Pour mixture onto base set in freezer

Add whipped coconut cream if you wish

decorate as you wish  

Enjoy