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Required Equipment
- Food processor
- Blender
- 8-inch square pan
- Parchment paper
- Offset spatula
Utilized Devices
Cooking Techniques
- no-bake pressing
- high-speed blending
- chia thickening
Ingredients
- 180 gRaw cashews — soaked 4 hours, drained
- 120 gPitted Medjool dates
- 90 gUnsweetened shredded coconut
- 30 gCoconut oil — melted, divided
- 300 mlCoconut cream
- 60 mlPassionfruit puree
- 165 gRipe mango — diced
- 60 mlMaple syrup
- 30 mlLime juice
- 12 gChia seeds
- 5 mlVanilla extract
- 1 gSea salt
Instructions
Line an 8-inch square pan with parchment, leaving overhang for lifting.
Pulse dates, shredded coconut, and half the melted coconut oil in a food processor until the mixture clumps; press firmly into the pan for the crust.
Blend soaked cashews, coconut cream, mango, maple syrup, lime juice, vanilla, salt, and remaining coconut oil until ultra-smooth.
Stir chia seeds into passionfruit puree and let thicken 5 minutes to create a swirl sauce.
Pour cashew filling over the crust, dollop passionfruit chia sauce on top, and swirl with a skewer.
Chill at least 6 hours (or overnight) until set, then slice into bars with a warm knife.
Chef Tips
- ⭐Soak cashews in hot water for 1 hour if you forget to soak overnight.
- ⭐Warm the coconut cream can and shake before opening for an even consistency.
- ⭐Freeze bars for 30 minutes before slicing for ultra-clean edges.
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Nutritional Highlights
- ✓Healthy fats from cashews and coconut
- ✓Naturally sweetened with dates and maple syrup
- ✓Mango + passionfruit supply vitamins A and C
Dietary Notes
Compliant With
Allergens
- Contains tree nuts (cashews, coconut)
FAQ
Can I bake the crust?
It isn’t necessary, but you can bake at 325°F for 10 minutes for a firmer texture; cool completely before filling.
What if passionfruit is unavailable?
Use mango puree plus 1 tablespoon lime zest for brightness, or swirl in raspberry puree.
Nutrition
| Calories | 310 |
| Protein | 6 g |
| Carbs | 29 g |
| Fat | 20 g |