Name: Chocolate and Passionfruit Bars
Prep time: 10 min
Cook time: 50 min
Total time: 250 min
Yield: 10
Ingredients: 50 g Pecans; 140 g Ground Almonds; Sea Salt, a pinch; 3 tbsp Cocoa Powder; 0.5 tsp Psyllium Husk Powder; 3 tbsp Refined Coconut Oil, melted; 2 tbsp Water; 1 tsp Vanilla Extract; 6 Passionfruits, enough to yield 20ml of juice each; 230 ml Unsweetened Soya Milk; 3 tbsp Caster Sugar; 50 g Corn Starch; 400 g Canned Coconut Milk; 25 g Icing Sugar; 240 g Dark Chocolate, finely chopped; 25 g Cocoa Nibs; 2 tbsp Cocoa Powder

For The Base

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50 g Pecans

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140 g Ground Almonds

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Sea Salt , a pinch

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3 tbsp Cocoa Powder

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0.5 tsp Psyllium Husk Powder

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3 tbsp Refined Coconut Oil , melted

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2 tbsp Water

•

1 tsp Vanilla Extract

For the Passionfruit Curd

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6 Passionfruits , enough to yield 20ml of juice each

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230 ml Unsweetened Soya Milk

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3 tbsp Caster Sugar

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50 g Corn Starch

For the Chocolate Ganache

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400 g Canned Coconut Milk

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25 g Icing Sugar

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240 g Dark Chocolate , finely chopped

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25 g Cocoa Nibs

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2 tbsp Cocoa Powder

For The Base

Line a square 23cm cake tin with baking parchment. Preheat the oven to 175ºC.
Place the pecans in a blender and blend coarsely. Transfer to a bowl and add the ground almonds, sea salt, cocoa powder, and psyllium husk powder. Mix well to combine.
Add the melted coconut oil, water and vanilla extract then mix to combine until you have a dense paste.
Press the base mixture into an even layer in the bottom of the square cake tin. Place in the oven to bake for 20 minutes. Remove and allow to cool fully then chill in the fridge.

For The Passionfruit Curd

Halve the passionfruit's and scoop out the seeds and pulp. Wrap in a piece of fine muslin and squeeze out juice into a bowl until you have 120ml (adjust if serving size has changed)
Whisk together the milk and caster sugar in a measuring jug until the sugar has dissolved. In a saucepan add the cornflour and the milk mixture. Whisk well until smooth then place over a low heat.
Constantly whisking, heat until the mixture has thickened to a paste. Turn off the heat and whisk vigorously until very smooth and glossy.
While still whisking, slowly add the passionfruit juice until it's all combined. Pour the passionfruit curd over the base in the cake tin and spread out flat with the back of a spoon. Leave to cool before transferring to the fridge to chill.

For The Chocolate Ganache

Place the coconut milk in a saucepan and whisk in the icing sugar until dissolved. Place over a medium-low heat.
Whisking occasionally, heat the coconut milk until the surface starts to steam. Turn off the heat and add the finely chopped dark chocolate. Do not mix. Cover with a lid and leave for 20 minutes.
Remove the lid and whisk vigorously until a smooth, runny ganache forms. Pour over the passionfruit curd and leave to set at room temperature to set for an hour.

For Serving

Sprinkle the top of the ganache with cacao nibs & finely sprinkle with cocoa powder. Leave for a further 3 hours to set before slicing into 8 - 10 even rectangular slices.

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