These delicious Mango and Passionfruit Bars are insanely easy to make with no baking required. Being both dairy free and 91% sugar free, these vegan treats are absolutely delicious and sure to be a hit!
Base
Ingredients
1 cup roasted hazelnuts
½ cup pitted dates (soaked in warm water for at least 2 hrs)
½ cup almond butter
Method
Add the hazelnuts to a food processor and process until it forms coarse crumbs.
Drain the dates and add them and the almond butter to a food processor and process until everything is combined. The mixture should stick together when it is pinched between two fingers.
Line a 20cm (8 inch) square baking tin or container with baking paper. Press the mixture into the bottom of the tin/container to form a crust.
Filling
Ingredients
2 cups raw cashews
1½ cups frozen or fresh mango chunks
¾ cup coconut yoghurt
⅓ cup melted cacao butter
¼ cup Lakanto Bakers Vanilla Syrup
Method
Add all ingredients to a blender and blend until combined.
Pour the filling on top of the base and set it aside in the fridge to set for at least 4 hours.
Topping
Ingredients
2 cups frozen or fresh mango chunks
1½ tbsp corn flour
¼ cup passionfruit pulp
Method
Add the mango and corn flour to a small saucepan using a stick blender to puree the mango.
Bring the mixture to medium high heat and quickly whisk until thickened.
Remove from the heat and add the passionfruit pulp.
When the bars have set, spread the topping on the creamy layer.
Set it aside in the fridge for at least 30 minutes to set further.
Tips & Hints
Use a sharp knife to divide into servings.
Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
