Passionfruit and coconut slice

• 150 g raw cashews
• water for soaking

Passionfruit curd

• 3 eggs
• 2 egg yolks
• 50 g honey
• 170 g fresh passionfruit pulp (approx. 4 passionfruits), strained if preferred, plus extra for serving
• 1 lime zest and juice (no white pith)
• 50 g coconut oil
• 1 tsp gelatine powder

Base

• 40 g coconut oil plus extra for for greasing
• 75 g desiccated coconut
• 75 g macadamia nuts
• 75 g raw cashews
• 20 g psyllium husk
• 40 g rice malt syrup
• 80 g pitted dates
• 1 pinch salt

Coconut topping

• 70 g desiccated coconut
• 1 tbsp gelatine powder
• 400 g coconut cream
• 125 g coconut oil
• 1 tsp vanilla bean paste