Description
These creamy Mango and Passionfruit Bars are easy no-bake vegan cheesecake bars made with wholesome nuts, dates, mango, passionfruit, and dairy-free yogurt. Creamy, tropical, refreshing, and perfect for summer, these coconut-free bars are a delicious make-ahead dessert.
Ingredients
- Base: 1 cup (160 g) roasted or raw almonds, hazelnuts, or other nuts or seeds
- 1/2 cup (100 g) pitted dates, soaked in boiling water for 10 minutes
- Mango Cheesecake-style Filling: 2 cups (260 g) raw cashews, soaked in boiling water for 10 minutes
- 150 g frozen or fresh mango chunks, about 1 1/2 medium-size mangoes
- 3/4 cup (170 g) thick unsweetened dairy-free yogurt
- 1/3 cup (115 g) maple syrup, or to taste
- 1/3 cup (75 g) melted cacao butter, or 115 g melted vegan white chocolate
- 1/4 cup (60 g) lemon juice, lime juice, or passionfruit pulp
- 1 teaspoon vanilla extract, optional
- Pinch of salt
- Fruity Topping: 200 g frozen or fresh mango chunks, about 2 medium-size mangoes
- 1 1/2 tablespoons (14 g) cornstarch
- About 1/4 cup (65 g) passionfruit pulp, about 2 medium-size passionfruit
- 2 tablespoons (30 g) lemon juice or lime juice, optional
Instructions
- Line an 8-inch (20 cm) square cake pan or container with parchment paper, leaving some paper overhanging the sides for easy removal.
- Make the base: Add the nuts to a food processor and process until they form coarse crumbs.
- Drain the dates and discard the soaking water. Add the dates to the food processor and process until completely broken down and the mixture sticks together when pressed between your fingers.
- Transfer the mixture to the prepared pan and firmly press it into an even base using a spoon or flat measuring cup.
- Prepare the filling: Drain the soaked cashews well and discard the soaking liquid. Add the cashews and all remaining filling ingredients to a high-powered blender.
- Blend until very smooth, thick, and creamy. Taste and adjust the sweetness or acidity if needed, avoiding too much additional liquid.
- Pour the filling over the base and smooth the surface with a spoon or spatula. Cover and refrigerate for at least 4 hours, until set.
- Make the fruity topping: Puree the mango using a blender or hand blender.
- Combine the mango puree, passionfruit pulp, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until thickened and the mixture coats the back of a spoon. Remove from the heat and allow to cool slightly.
- Once the bars have set, spread the mango topping evenly over the surface. Refrigerate for at least 30 minutes to set the topping further.
- Remove the bars from the pan and use a sharp knife to cut them into 16 servings.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days. The bars can also be frozen for up to 1 month.
Notes
Dates and cashews can alternatively be soaked in room-temperature water for 4 hours or overnight. The listed maple syrup amount creates a mildly sweet dessert; add more to taste if preferred. You can replace cacao butter with 75 g unrefined or refined coconut oil, although the bars may be slightly softer. If using passionfruit pulp in the filling, some seeds may remain, but they should not be very noticeable when using a high-powered blender. If using a stand blender, blend the mango for the topping before preparing the filling to make cleanup easier.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan