Description
These Mango and Passionfruit Bars are a refreshing, dairy-free, and vegan treat featuring a crunchy nutty base, creamy cashew and mango filling, topped with a tangy mango and passionfruit glaze. Perfectly sweetened with dates and maple syrup, this no-bake dessert sets in the fridge for a luscious tropical flavor that’s light yet satisfying.
Ingredients
Scale
Base
- 1 cup (160g) roasted or raw almonds (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 (lime juice or passionfruit pulp)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
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
- Prepare the pan: Line an 8-inch (20cm) square cake pan or container with parchment paper leaving some paper overhanging the sides to easily lift out the bars later.
- Make the base: Add the nuts to a food processor and pulse until coarse crumbs form. Drain and discard soaking water from dates and add dates to the nuts in the food processor. Process until the mixture is sticky and combined well, able to form a dough when pinched.
- Press the base: Scoop the nut and date mixture into the lined pan. Use the back of a spoon or flat measuring cup to press the mixture firmly and evenly into a compact layer forming the base.
- Prepare the filling: Drain cashews, discarding the soaking water. Add drained cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract, and a pinch of salt into a high-speed blender. Blend on high until smooth, creamy, and thick. Taste and adjust sweetness or acidity if desired.
- Assemble filling: Pour the smooth filling over the pressed nut base in the pan. Use a spatula or spoon to spread and smooth the top evenly. Cover and refrigerate for at least 4 hours to let it set properly.
- Make the fruity topping: Puree mango chunks using a blender or hand blender until smooth. In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Heat over medium, whisking continuously until the mixture thickens to a glaze-like consistency. Remove from heat.
- Apply topping: Once the filling is set, spread the thickened mango and passionfruit topping evenly over the bars. Return to the fridge for at least 30 minutes to set the topping.
- Serve and store: Lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to cut into 16 servings. Enjoy immediately or store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.
Notes
- If dates are not sticky enough, soak a bit longer or add a few extra in the base for better binding.
- Adjust sweetness in the filling by adding more or less maple syrup depending on your taste.
- Substitute cacao butter with melted vegan white chocolate for a slightly sweeter and creamier filling option.
- Passionfruit pulp can be substituted with lime juice for a tangy twist in the filling and topping.
- Ensure all nuts are soaked to soften for a creamy blend and easier digestion.
- Use a high-speed blender for the smoothest filling texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: mango bars, passionfruit dessert, vegan bars, dairy-free dessert, no bake cheesecake, tropical bars, cashew filling, fruit topping
