Sapodilla dessert

Delicious Sapodillas are ready and available at the Rapid Creek, and probably other local food markets.

Sapodilla, or Manilkara zapota, is a small brown rough skinned fruit resembling a (soft) small potato. It has a rich sugary malt like flavour and is from the Americas. It is grown in the Darwin region.

I have now put up this recipe, in the recipe section, which came from Erin, at our last workshop- it is a raw dessert with coconut cream and oil and is delicious…

Raw food seems to be all the rage, so here is a truly yummy recipe with a special locally grown fruit. I am sure you could also experiment with Black Sapote (a totally different species of yummy goopy fruit) and other fruits that catch your fancy with a similar texture.

Raw Sapadillo tart 2

Ingredients

For the filling

 2 cups sapodilla flesh
¼ cup coconut oil
1 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1 teaspoon Himalayan salt
3-4 banana flesh
¼ cup coconut nectar (optional)

For the base

 ½ cups coconut meat
2 cup activated raw almonds
(soaked in filtered water overnight)
1 tbsp. Organic Honey
1 tbsp Almond butter
¼ cup Organic Virgin Coconut oil
1 pinch of Himalayan Pink Sea Salt

The base

 

  • Place the base ingredients into the food processor and blitz until well combined.
  • Using a flan tin, scoop out the mixture into the tin and press firmly until the mixture is tightly packed. Place into the fridge to set.

 

The filling

 

  • Make sure all the seeds and skin is removed form the fruits, place all ingredient into a blender or food processor and puree until no lumps are present.
  • Pour the mixture onto the base and pop it in the freezer until set.
  • Dust with cocoa powder and serve.

Download recipe here- Raw Sapadilla dessert recipe.

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