The Easiest Passion Fruit Cake You Will Make Ever At Home Recipe | Healthy Vegan Passion Fruit Tart Recipe In 4 Steps Recipe
By Vgn Bites
🔪Prep Time: 30 mins
👩🍳Cook Time: 30 mins
750 g Vegan cream cheese* See note above how to make your own
1 cup White sugar* or Coconut sugar/ Brown sugar
200 g Passion Fruit Pulps* Frozen
1 Tbs Agar Agar Powder*
1 cup warm water
1 cup all purpose flour* (See notes for GF option)
1 tsp 1 tsp salt (skip if using salted butter)
2 tsp sugar
225 g unsalted vegan butter * cubed room temperature or coconut oil*
115 ml coconut milk full fat or vegan whipped cream
1Put flour, sugar, salt, milk & unsweetened vegan butter (room temperature) into the bowl of a food processor and whisk or pulse 6 to 8 times until combined.
2Using your hands, quickly pack the dough into a smooth ball.
3Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour.
4Once your pie dough is chilled, remove from fridge and let it warm up on floured surface for a few minutes.
5Roll out with a rolling pin , always start at the center of the crust, on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
6Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
7Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
8Using a fork make some holes in the bottom of the pie.
9Bake in preheated oven to 350°F (180°C) for about 20-20 minutes ( static) covering with parchment paper and filled with raw lentils or chickpeas to create a weight which keeps the form of the pie crust.
10use 1 tbs to every 1 cup of liquid. (The general rule of thumb when substituting agar for gelatin is to use an equal amount of agar powder and one-third the amount of flakes as gelatin.)
11Now add the frozen pitaya pulps and kee stirring togethert over low heat until the filling becomes vibrant yellow and smooth liquid.
12In a medium sauce pan add the vegan cream cheese and the sugar.
13Using a manual whisker mix together over low heat till they are looking soft and silky.
14Add the 2 Tbs of the gelatine and keep stirring till it starts bubbling.
15Turn off the heat and let it cool for 5 minutes then pour over the cooled pie crust base
16Since the filling is hot still, wait an hour before storing in the fridge, then store in the fridge for at least 4 hours. ( I like to store it overnight for best final result)
17Top with fresh berries, I used raspberries, and enjoy every slice.
18Store pie leftovers covered in the fridge for up to 4 days.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.