Description
🍴 Ingredients
👩🍳 Directions
💡 Prep & Nutrition Details
Prep Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 4.5 hours
Total Time: ~5 hours
Yield: 16 bars
Per Serving (approx.):
Calories: 220
Fat: 14g
Carbs: 19g
Protein: 4g
Naturally gluten-free, dairy-free, and coconut-free
Ingredients
Base:
1 cup (160g) almonds, hazelnuts, or any nut/seed
1/2 cup (100g) pitted dates, soaked 10 mins in hot water
Creamy Mango Filling:
2 cups (260g) raw cashews, soaked 10 mins in hot water
150g mango chunks (fresh or frozen)
3/4 cup (170g) thick unsweetened dairy-free yogurt
1/3 cup (115g) maple syrup (or to taste)
1/3 cup (75g) melted cacao butter (or 115g vegan white chocolate)
1/4 cup (60g) lemon juice, lime juice, or passionfruit pulp
1 tsp vanilla extract (optional)
Pinch of salt
Fruity Topping:
200g mango chunks
1 1/2 tbsp (14g) cornstarch
1/4 cup (65g) passionfruit pulp (about 2 passionfruit)
2 tbsp (30g) lemon or lime juice (optional)
Instructions
Line an 8” square pan with parchment paper.
Make the base:
Blend nuts until crumbly. Add soaked dates and blend until sticky.
Press into pan firmly to form the crust.
Make the filling:
Blend soaked cashews with all filling ingredients until creamy.
Pour over base, smooth the top, and refrigerate for 4 hours.
Make the topping:
Puree mango. Heat with passionfruit, cornstarch, and optional lemon juice until thickened.
Cool slightly, then spread over set filling.
Chill for at least 30 minutes more.
Cut into bars and serve. Store in fridge for 5 days or freeze up to 1 month.
Notes
Naturally gluten-free, dairy-free, and coconut-free
- Prep Time: 25 minutes
- Chill Time: 4.5 hours
- Cook Time: 5 minutes
Nutrition
- Calories: 220 per serving
- Fat: 14g per serving
- Carbohydrates: 19g per serving
- Protein: 4g per serving