Mango Passionfruit Bars (Print Version)
# Ingredients:
→ Base
01 -
1 cup (160g) roasted or raw almonds, hazelnuts, or any other nut/seed
02 -
½ cup (100g) pitted dates, soaked in boiling water for 10 minutes
→ Creamy Mango Filling
03 -
2 cups (260g) raw cashews, soaked in boiling water for 10 minutes
04 -
150g frozen or fresh mango chunks (approx. 1 1/2 medium mangoes)
05 -
¾ cup (170g) thick dairy-free yogurt, unsweetened
06 -
⅓ cup (115g) maple syrup, or to taste
07 -
⅓ cup (75g) melted cacao butter, or 115g melted vegan white chocolate
08 -
¼ cup (60g) lemon juice, lime juice, or passionfruit pulp
09 -
1 teaspoon vanilla extract, optional
10 -
Pinch of salt
→ Fruity Topping
11 -
200g frozen or fresh mango chunks (approx. 2 medium mangoes)
12 -
1 ½ tablespoons (14g) cornstarch
13 -
¼ cup (65g) passionfruit pulp (approx. 2 medium passionfruit)
14 -
2 tablespoons (30g) lemon juice or lime juice, optional
# Instructions:
01 -
Line an 8-inch (20cm) square cake pan or container with parchment paper overhanging the sides for easy removal.
02 -
Add the nuts to a food processor and process until coarse crumbs form. Drain the dates, discard the water, and process with the nuts until the mixture is combined and sticks together when pinched. Press the mixture firmly into the cake pan to form the base.
03 -
Drain the cashews and discard the soaking liquid. Combine the cashews with the remaining filling ingredients in a high-speed blender. Blend until smooth and creamy. Adjust sweetness or acidity as desired. Pour the filling over the base, smooth the surface, cover, and store in the fridge to set for at least 4 hours.
04 -
Puree the mango using a blender or hand blender. Combine the mango puree, passionfruit, and cornstarch in a small saucepan. Heat over medium heat while whisking continuously until thickened. Remove from heat.
05 -
When the bars have set, spread the mango topping evenly over the filling. Refrigerate for at least 30 minutes to set further. Remove the bars from the pan, cut into servings, and enjoy immediately or store in the fridge for up to 5 days or in the freezer for up to 1 month.
# Notes:
01 -
The bars are coconut-free and ideal for a tropical-inspired dessert.