The Rollinia delicious trees are dripping heavy fruit and I’m still not quite sure how to enjoy this tropical from the Annona family. Locally, the fruit is called biriba or wild sugar apple.
Scooping it fresh from it’s skin is a sensuous delight, with it’s flavor like a delicate lemon custard with hints of banana. I’ve pureed it with banana and froze it in popsicle moulds, and this was divine.
Today I wanted to create something different with it. I searched several tropical recipe websites under the names custard apple and cherimoya, which isn’t exactly the same, but a cousin in the same family.
I settled on creating a frozen, raw, vegan custard tart with a raw brownie crust.
- I used farm grown raw cacao so I gave it a light toasting first in a cast iron skillet over high heat, allowing the beans to crack. After cooling, peel the shells. Feel free to use store bought raw or toasted cacao nibs if you don’t have fresh, raw cacao.
- Combine dates, cacao and walnuts and coconut oil in a food processor and give it an initial whirl to roughly incorporate. Add chia egg, vanilla and oats and process to desired consistency.
- Using about a 1/2 tablespoon of the brownie mixture, press this into a mini-cupcake paper and tray.
- Remove the pulp from the biriba fruit and remove all of the seeds. Add to food processor with frozen banana, orange liquor and process into a puree. Add the chia seeds and salt and incorporate.
- Spoon about a tablespoon of the fruit puree on top of the brownie base inside the mini-cupcake papers.
- Freeze for 2 hours, remove, allow to sit outside the freezer for a few minutes to remove the cupcake papers and ENJOY.
Ingredients:
RAW BROWNIE CRUST
12 dates
24 cacao beans
12 walnuts
1 tablespoon chia egg
1 tablespoon coconut oil
1/2 teaspoon vanilla
1/2 cup oats
1 teaspoon salt
BIRIBA CUSTARD FILLING
2 cups biriba pulp, seeds removed
3” frozen banana
1/2 shot orange liquor
1 tablespoon chia egg
1/2 teaspoon salt
