Yay it's feijoa season!! Lucky me (and my flatmates!) since my mum sent us a HUGE box of feijoas from her tree - thanks mum! So far we've had feijoa cake, feijoa vodka (couldn't resist), feijoa jam....and now, raw feijoa dessert. Chocolate and feijoa have got to be one of my favourite dessert combos.
Health Benefits of feijoas:
- Feijoas are low in calories; 100 g of fresh fruit holds only 55 calories. They are low fat, cholesterol-free fruits loaded with vitamins, and antioxidants.
- The fruit is very rich source of soluble dietary fiber (6.4 g per 100 g of fruit, about 17% of DRA).
- A good source of antioxidant vitamin-C. 100 g fresh fruit provides 32.9 mg of this vitamin, about 55% of DRI (daily-recommended intake).
- Feijoa contains small proportions B-complex vitamins such as pantothenic acid, niacin, vitamin-B6 (pyridoxine), and vitamin E and K, as well as minerals like calcium, magnesium, copper, and manganese.
- 2 cups mixed nuts, soaked for minimum 2 hours
- 2 cups dates, soaked for minimum 2 hours
- 2 tbsp maple syrup
- 2 tbsp raw cacao
- 1/4 cup coconut oil, melted
- 2 cups feijoa flesh
- 1/3rd cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 avocados, pitted
- 2 handfuls dates, soaked for minimum 2 hours
- pinch of salt
- Line a baking dish with baking paper and set aside.
- Place the base ingredients into a food processor and blend until a smooth paste forms. You'll probably need to stop and scrape down the sides a few times. This can also be done with a hand held blender.
- Press the mixture into the bottom of the baking dish. It's sticky, so I find ripping off another piece of baking paper and pressing it onto the mix gets your a nice even base.
- Place the base in the freezer while you make the topping.
- In a blender, place all the topping ingredients. Blend until silky smooth.
- Pour the topping over the base nice and evenly. Return to the freezer for around minimum 2-3 hours until it's firm.
- Slice it up and serve cool (with more feijoa's if you like!).
- I'd recommend to cut into slices before it freezes too solid. Then store in the freezer and take a piece out to defrost for a few minutes before eating. You could store it in the fridge if you like it a softer texture :)