In need of a fresh, sweet, scrumptious slice that you can indulge in? Perhaps a recipe that would be perfect for your weekend baking? I got you covered! Today I’m sharing with you my easy, no-bake, decadent Passionfruit Slice.
With a super simple biscuit base and a creamy whipped passionfruit infused frosting that’s worthy of all of you, I suggest bookmarking this recipe because it’s that good!
This passionfruit slice doesn’t scream healthy but what sweet recipe does when it’s made with the classic baking ingredients? Come on, we can let ourselves enjoy and indulge quite often, it’s all about balance, right? 😉 I’m sure you already have most of these staple ingredients in your home that you can almost taste this delicious passionfruit slice.
When I made this, I used canned passionfruit pulp because it’s what I had on hand and I didn’t want it to go to waste. You can also use fresh passionfruit, you will just need a few fresh passionfruit. Also, arrowroot biscuits is used to create the base, I use gluten free arrowroot biscuits which I find in my supermarket and health food store. You can use regular arrowroot biscuits or plain sweet biscuits, such as digestive biscuits.
So who’s ready?! Let’s go!
- 1 packet 200g arrowroot biscuits, or any plain sweet biscuit, gluten free if preferred
- 1 cup desiccated coconut
- 3/4 cup condensed milk
- 100 g butter melted, I use Organic Times Salted Butter
Line a 9” x 9” square baking pan with baking paper, set aside.
In a high-speed food processor, add biscuits, coconut, condensed milk and melted butter.
Pulse until ingredients are well combined and mixture sticks together. Press mixture into lined pan. Set aside.
In a mixing bowl, add softened butter and using a hand beater, beat until just broken down and smooth.
Gradually beat in the icing sugar until well combined and smooth.
Add passionfruit pulp and beat for a further 15-20 seconds or until light and fluffy.
Spread icing over biscuit base and refrigerate for 1 hour or until set.
Remove from pan and slice into squares. Top with extra fresh passionfruit pulp if serving fresh.
Store in an airtight container, refrigerated, for 1 week.