This is such a sweet little dessert. As you know, I’m not one for sweet treats but this is a little pop of yumminess—perfect for dinner parties, and it won’t leave your guests rolling around on the floor with indigestion.

　　

Ingredients

Serves 3

　　1 cup raspberries

　　1 teaspoon coconut oil

　　1 vanilla pod, cut in half and seeds scraped out

　　1 tablespoon coconut blossom nectar or maple syrup (or sweetener of your choice)

　　1 small eating apple, peeled and cored

　　3 large passion fruits

　　1/4 cup cashew nuts, finely chopped

　　2 teaspoons coconut sugar

　　6 mint leaves, finely chopped

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

In a saucepan over low heat, cook the raspberries with the coconut oil, vanilla seeds and pod, and the coconut blossom nectar or maple syrup for 3 to 4 minutes. Pulse the apple in a food processor, add to the compote and cook for another minute. Take off the heat and remove the vanilla pod.

　　

Step 3

Halve and empty the passion fruits, reserving the shells, and put into a bowl with the compote. If the compote is very runny, strain the juices through a sieve into the saucepan and bubble over medium heat until thick and syrupy. Pour this syrup back into the compote. If it’s slightly too tart for your taste, add a little more coconut blossom nectar or maple syrup.

　　

Step 4

Spoon the compote into the passion fruit shells, sprinkle with the chopped cashews and add a little coconut sugar. Bake for 20 to 30 minutes (depending on your oven). Serve sprinkled with the finely chopped mint.

　　From Cook. Nourish. Glow. © 2016 by Amanda Freer. Buy the full book from HarperCollins or from Amazon.

　　Reprinted with permission from Harper Wave.