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Mango and Passionfruit Bars Recipe

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★★★★★

4.6 from 137 reviews

These Mango and Passionfruit Bars are a luscious, dairy-free vegan dessert featuring a crunchy nutty base, a creamy cashew filling sweetened with maple syrup, and a vibrant fruity mango-passionfruit topping. Perfectly chilled and naturally sweetened, these bars combine tropical flavors with a smooth texture and a satisfying nutty crunch, making them an ideal treat for warm days or any time you crave a refreshing and nutritious dessert.

Ingredients

Scale

Base

  • 1 cup (160g) roasted or raw almonds (or hazelnuts, or any other nut/seed)
  • 1/2 cup (100g) pitted dates (soaked in boiling water for 10 minutes)

Filling

  • 2 cups (260g) raw cashews (soaked in boiling water for 10 minutes)
  • 150g frozen or fresh mango chunks (approx 1 1/2 medium-size mangoes)
  • 3/4 cup (170g) thick dairy-free yogurt (unsweetened)
  • 1/3 cup (115g) maple syrup (or to taste)
  • 1/3 cup (75g) melted cacao butter (or 115g melted vegan white chocolate)
  • 1/4 cup (60g) lemon juice (or lime juice or passionfruit pulp)
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Fruity Topping

  • 200g frozen or fresh mango chunks (approx 2 medium-size mangoes)
  • 1 1/2 tablespoons (14g) cornstarch / corn flour
  • ~1/4 cup (65g) passionfruit pulp (approx 2 medium-size passionfruit)
  • 2 tablespoons (30g) lemon juice (or lime juice, optional)

Instructions

  1. Prep the Pan: Line an 8-inch (20cm) square cake pan or container with parchment paper, allowing the paper to hang over the sides. This makes it easier to lift the bars out once set.
  2. Make the Base: Add the almonds (or chosen nuts) to a food processor and pulse until you get coarse crumbs. Drain the soaked dates, discard the water, then add the dates to the processor and blend until they break down and the mixture sticks together when pinched.
  3. Form the Base: Transfer the mixture to your prepared pan and press firmly and evenly with a spoon or flat measuring cup to create a solid base layer.
  4. Prepare the Filling: Drain and discard the soaking liquid from the cashews. Put the cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter (or vegan white chocolate), lemon juice, vanilla extract, and a pinch of salt into a high-speed blender. Blend until very smooth and creamy, adjusting sweetness or acidity to your taste.
  5. Assemble the Filling: Pour this creamy filling evenly over the nut base in the pan, smoothing the top with a spatula or spoon. Cover and refrigerate for at least 4 hours to allow it to set firmly.
  6. Make the Fruity Topping: Puree the mango chunks using a blender or hand blender until smooth. In a small saucepan, combine the mango puree, passionfruit pulp, cornstarch, and lemon juice. Heat over medium and whisk continuously until the mixture thickens. Remove from heat and let cool slightly.
  7. Apply the Topping: Once the bars have set, spread the mango and passionfruit topping evenly over the surface. Place back in the fridge for at least 30 minutes to let the topping firm up.
  8. Serve: Use the parchment edges to lift the bars out of the pan. Cut into squares with a sharp knife. Enjoy immediately, or store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.

Notes

  • Soaking dates and cashews in boiling water softens them, making blending easier and the texture smoother.
  • Adjust maple syrup quantity depending on sweetness preference.
  • For a richer flavor, you can substitute melted cacao butter with melted vegan white chocolate.
  • Lemon juice can be substituted with lime juice or passionfruit pulp to tweak the tartness profile.
  • Using frozen mango chunks is a convenient option, just allow them to soften slightly before blending.
  • If bars are kept frozen, allow to thaw briefly before serving for best texture.

Keywords: Mango passionfruit bars, vegan dessert, no bake, dairy-free, raw vegan bars, tropical fruit dessert, healthy sweet treats

Find it online: https://thehungrymason.com/mango-and-passionfruit-bars-recipe/