Ingredients
For the crust:
- 1 Cup Medjool Dates
- 1 Cup Raw Cashews
- ½ tsp Vanilla Bean Powder
- ½ tsp Sea Salt
For the filling:
- 2 Honey Mangos
- ½ Cup Seedless Passionfruit Puree (frozen works great)
- 1 ½ Cups Raw Cashews
- ⅓ Cup Coconut Cream
- 1 Bottle of Sol-ti TURMERIC SuperShot®
- ⅓ Cup Coconut Butter
- ⅓ Cup Maple Syrup
For The Topping:
- 3 Honey Mangos
- ½ Cup Seedless Passionfruit Puree
- 1 Fresh Passionfruit
Instructions
1. Prepare the Crust:
- In a food processor, combine the medjool dates, raw cashews, vanilla bean powder, and sea salt.
- Process until the mixture becomes sticky and holds together when pressed.
- Press the crust mixture evenly into the bottom of a lined loaf tin.
- Place the crust in the refrigerator to set while you prepare the filling.
2. Prepare the Filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender or food processor, combine the soaked cashews, chopped honey mangos, seedless passionfruit puree, coconut cream, TURMERIC SuperShot®, coconut butter, and maple syrup.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Assemble the Bars:
- Pour the filling over the prepared crust and spread it out evenly with a spatula.
- Place the dish in the freezer for at least 2-3 hours, or until the filling is firm.
4. Prepare the Topping:
- In a blender or food processor, blend the sliced honey mangos and seedless passionfruit puree until smooth.
- Pour the mixture over the firm filling layer and spread it evenly.
- Scoop out the pulp of the fresh passionfruit and sprinkle it over the top.
5. Chill the Bars:
- Place the assembled bars back in the freezer for at least 1 hour, or until the topping is set.
6. Serve:
- Once set, remove the bars from the freezer and let them sit at room temperature for about 10 minutes to soften slightly.
- Cut into squares or bars using a sharp knife.
- Serve immediately or store in an airtight container in the freezer.
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