Creamy mango and passionfruit cheesecake-like bars with a hazelnut crust. They don't require any baking, have no coconut oil and can be made completely coconut free!
I used to specialise in unbaked and raw desserts in my cake business and taste test cheesecakes almost every day! As delightful as this sounds to most people, now I can't stand the taste of coconut oil or anything similar. These bars are perfect for Summer when you want something creamy, satisfying and don't want to turn on the oven! I created these in the middle of Winter because passionfruit is in season in Australia and I had frozen mango :).
Let's talk about the layers. They are rather simple!
The nutty base of the cheesecake bars
I love hazelnuts because they remind me of a certain chocolate spread haha. Hazelnuts are even better roasted so I paired them with a creamy almond butter and dates to make this base! I rarely eat date-based treats, but if it has hazelnuts in it, I definitely will!
If you're allergic to nuts, you can definitely substitute the hazelnuts with coconut, sunflower seeds or pumpkin seeds!
Creamy cheesecake filling
Instead of using coconut cream, I used a plant-based yoghurt. Yoghurt has a brilliant tart taste which mimics the flavour of cheesecake! To set the filling, I used cacao butter instead of coconut oil which is typically used in raw vegan desserts. The maple syrup, mango and passionfruit balances out with the other ingredients making a creamy and dreamy filling.
The fruity topping
To make things simple, I made a topping out of pureed mango and passionfruit. It couldn't be easier! I wanted a thick topping that wouldn't just slide off the bars so I thickened the puree with cornstarch in a saucepan. If you prefer not to have cornstarch, you can omit it or replace it with cacao butter or coconut oil!
I hope you enjoy this recipe!
See my other vegan Summer recipes
Mango and Passionfruit Bars
- 1 cup (160g) roasted or raw hazelnuts, or any other nut/seed
- ½ cup (100g) pitted dates, soaked in warm water for at least 2 hours
- ½ cup (125g) almond butter, or any other nut/seed butter
- ~2 cups (200g) frozen or fresh mango chunks, (approx 2 medium-size mangoes)
- 1 ½ tbsp (14g) corn starch / corn flour
- ~¼ cup (65g) passionfruit pulp, (approx 2 medium-size passionfruit)
- To make the base: Add the hazelnuts to a food processor and process until it forms coarse crumbs. Drain the dates. Add the dates and almond butter to the food processor and process until everything is combined. The mixture should stick together when it is pinched between two fingers.
- Line a 20cm (8-inch) square baking tin or container with baking paper. Press the mixture into the bottom of the tin/container to form a crust.
- To make the filling: Add all ingredients to a blender and blend until combined. Pour the filling on top of the base and set it aside in the fridge to set for at least 6 hours.
- To make the fruity topping: Add the mango and cornstarch to a small saucepan. Use a stick blender to puree the mango. Bring the mixture to medium-high heat and quickly whisk until thickened. Remove from the heat and add the passionfruit pulp. When the bars have set, spread the topping on the creamy layer. Set it aside in the fridge for at least 30 minutes to set further.
- Remove the bars from the tin/container. Use a sharp knife to divide into servings. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.