Mango Passionfruit Bars (Print Version)
# Ingredients:
→ Base
01 -
½ cup (100g) dates with pits removed, soaked in boiling water for 10 minutes
02 -
1 cup (160g) either roasted or raw nuts like almonds, hazelnuts, or seeds of your choice
→ Creamy Mango Filling
03 -
150g of mango chunks, either fresh or frozen (roughly 1 1/2 medium mangoes)
04 -
2 cups (260g) raw cashews, soaked in hot water for 10 minutes before use
05 -
⅓ cup (115g) melted cacao butter or 115g of melted plant-based white chocolate
06 -
¾ cup (170g) dairy-free, unsweetened yogurt with a thick texture
07 -
¼ cup (60g) fresh lime, passionfruit pulp, or lemon juice
08 -
⅓ cup (115g) maple syrup, but you can tweak to your preferred sweetness
09 -
A tiny pinch of salt for flavor balance
10 -
1 teaspoon vanilla extract, optional for extra flavor
→ Fruity Topping
11 -
2 tablespoons (30g) lime or lemon juice, optional for added zest
12 -
¼ cup (65g) passionfruit pulp, about 2 passionfruit worth
13 -
1 ½ tablespoons (14g) cornstarch
14 -
200g of mango chunks, fresh or frozen (close to 2 medium mangoes)
# Instructions:
01 -
Use parchment paper to line a square 8-inch (20cm) cake pan or container, leaving extra over the edges to make it easier to pull out later.
02 -
Pop your nuts into a food processor and pulse until they’re crumbly. Drain the dates and toss the water, then add the dates to the nuts. Blend until the mixture clumps when pinched together. Firmly press into the bottom of the lined pan.
03 -
Discard the water from the soaked cashews. Throw the cashews and the rest of the filling ingredients into a powerful blender and blitz until it’s completely smooth and creamy. Tweak the tartness or sweetness if needed. Spread this mix over the base, smooth it out, cover, and chill in the fridge for a minimum of 4 hours.
04 -
Blend the mango chunks into a puree using a processor or stick blender. In a small pot, stir together the puree, passionfruit pulp, and cornstarch. Keep stirring over medium heat until the mix thickens up nicely. Then take it off the heat.
05 -
Once the filling is set, spread the mango topping across the top evenly. Stick it back in the fridge for at least half an hour to firm up more. Take it out of the pan, slice it into pieces, and enjoy—or stash them in the fridge for five days or the freezer for a month.
# Notes:
01 -
Perfect for a tropical-style dessert and made without coconut.