- 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
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.