Mango and Passionfruit Bars
Creamy mango cheesecake bars that are no-bake, packed with wholesome ingredients and are coconut-free! These bars are perfect for Summer or when you want to feel like you're on a tropical island!
To make the base:
Add the nuts to a food processor and process until it forms coarse crumbs.
Drain the dates and discard the water. Add the dates to the food processor and process until the dates have completely broken down and the mixture is just combined. The mixture should stick together if you pinch it between two fingers.
Scoop the base mixture into your cake pan. Use a spoon or flat measuring cup to firmly press the mixture to form a base.
To prepare the filling:
Drain the cashews and discard the soaking liquid.
Add the cashews and rest of the ingredients to a high-speed blender. Blend until the mixture is as smooth as possible and forms a thick cream. Add more sweetener or acidity to the mixture, if needed.
Pour the filling over the base and smooth the surface with a spoon or spatula. Cover the cake pan and set it aside in the fridge to set for at least 4 hours.
To make the fruity topping:
Puree the mango using a stand blender or hand blender (note 5).
Add the mango puree, passionfruit and cornstarch to a small saucepan. Bring the mixture to medium heat and whisk continuously until thickened. Remove from the heat.
When the bars have set, spread the mango topping on top. 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 cut into servings. Enjoy immediately or store in an airtight container in the fridge for up to 5 days (the cheesecake will not 'melt' in the fridge). Alternatively, you can store the bars in the freezer for up to 1 month.
- Alternatively, you can soak the dates and cashews in room temperature water for 4 hours or overnight.
- This amount of maple syrup creates a mildly sweet bar. If you prefer desserts on the sweeter side, I'd recommend adding more maple syrup, to taste.
- Alternatively, you may use unrefined or refined coconut oil.
- If you use passionfruit pulp, you may have some seeds in your filling. However, with a high-powered blender, the texture isn't too noticeable.
- If you only have a stand blender, I'd recommend blending the mango before you make the filling. That way, you'll do less cleaning up!
Serving: 1 serve | Calories: 247kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 300mg | Fiber: 3g | Sugar: 12g | Vitamin A: 298IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg