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.