Description
Easy to make Coconut Passionfruit Bars are so creamy and taste like you are on a tropical island. Made with simple clean ingredients plus no baking is required to make these gluten-free, Paleo, and vegan bars!
Ingredients
- FOR THE CRUST:
- ½ cups Raw Cashews
- ¼ cups Macadamia Nuts
- ¼ cups Almond Flour
- ¾ cups Shredded Unsweetened Coconut
- 2 Tablespoons Coconut Oil
- 1 Tablespoon Maple Syrup
- ¼ teaspoons Salt
- FOR THE FILLING:
- 2 cups Raw Cashews, Soaked In Water Overnight Or At Least 4 Hours And Drained (See Note)
- ½ cups Coconut Milk (canned)
- ¼ cups Coconut Oil
- ⅓ cups Maple Syrup
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Vanilla Bean Paste
- FOR THE PASSIONFRUIT TOPPING:
- 4 To 5 Passionfruit, Pulp Only
- 1 Tablespoon Maple Syrup
Preparation
Line an 8 x 8-inch pan with parchment paper and lightly grease with coconut oil.
To make the crust, add cashews, macadamia nuts, almond flour, shredded coconut, coconut oil, maple syrup, and salt in the bowl of a food processor or blender. Process until it forms a crumbly mixture. Press the crust evenly into the bottom of the prepared pan. Refrigerate for 15 minutes.
In the same food processor or blender, combine all the filling ingredients. Process for 2–4 minutes, or until the mixture is smooth and creamy. Scrape down the sides if necessary. Once mixture is smooth, taste for sweetness and adjust if desired.
Pour the filling over the chilled crust and smooth out the top with a rubber spatula. Place in the freezer to set for 30 minutes.
While the filling is setting, prepare the topping. Combine passionfruit pulp and maple syrup in a small saucepan over medium high heat. Cook for 3–5 minutes, or until mixture slightly thickens. Cool slightly before pouring over filling. Place bars in refrigerator to set completely for at least 3 hours.
Cut into bars and refrigerate until ready to serve!
Note: If you are short on time, soak cashews in hot water for 30 minutes to 1 hour.
