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How to make Ulu Hye's

Vegan Passionfruit Slice

Passionfruit is hands down our favourite fruit. So why not use it in a dessert?! This vegan passionfruit slice is a healthy take on an old school recipe.

We’re all about guilt-free eating, while being utterly delicious. Standard recipes like this are laced with sugar, not here though. We’re keeping the sugar low and the passionfruit tang high!

This vegan passionfruit slice recipe is…
– Dairy free
– Egg free
– Soy free
– Refined sugar free
– Preservative free



  • 1 C almond meal
  • 1/2 C desiccated coconut
  • 1/3 C tapioca flour
  • 1/4 C coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
Top Layer
  • 1 C nut milk (made using our Nut Mylk Base)
  • 1/4 C coconut cream
  • 2 tbsp cornflour
  • 1/3 C passionfruit pulp (around 5 passionfruits)
  • 1/4 C maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract



Preheat the oven to 180°C and line a square baking dish with baking paper

Add almond meal, tapioca flour and desiccated coconut into a large bowl and combine. Add coconut oil, rice malt syrup and vanilla extract and stir through

Press mixture into baking dish firmly and bake for 12 minutes and set aside

In a medium pot, pour in the milk and coconut cream, along with the cornflour. Whisk well to remove any lumps

Whisk in the rest of the top layer ingredients and turn the heat up to medium-high

Using a spatula, stir continuously and from the bottom as curd will form, so keep stirring and use a whisk if you need to

Turn the heat down to low once it starts to thicken. You're aiming for a custard like consistency. Once you have that you can take off the heat

Pour mixture onto the base and refrigerate for around 3 hours

Cut into 9 squares and enjoy!

Store in the fridge for 3-4 days in an air tight container


  • Jane says:

    Looks delicious, will try. The recipe says it contains gluten via oats but I don’t see oats in the list of ingredients? Also – does the dessicated coconut go in in step 2?

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