No Bake Coconut Passionfruit Bars (Gluten Free, Paleo, Vegan) Recipe

Name: No Bake Coconut Passionfruit Bars (Gluten Free, Paleo, Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1/2 cups Raw Cashews; 1/4 cups Macadamia Nuts; 1/4 cups Almond Flour; 3/4 cups Shredded Unsweetened Coconut; 2 Tablespoons Coconut Oil; 1 Tablespoon Maple Syrup; 1/4 teaspoons Salt; FOR THE FILLING:; 2 cups Raw Cashews, Soaked In Water Overnight Or At Least 4 Hours And Drained (See Note); 1/2 cups Coconut Milk (canned); 1/4 cups Coconut Oil; 1/3 cups Maple Syrup; 1 Tablespoon Lemon Juice; 1 Tablespoon Vanilla Bean Paste; FOR THE PASSIONFRUIT TOPPING:; 4 To 5 Passionfruit, Pulp Only; 1 Tablespoon Maple Syrup

Servings: persons

FOR THE CRUST:
1/2 cups Raw Cashews
1/4 cups Macadamia Nuts
1/4 cups Almond Flour
3/4 cups Shredded Unsweetened Coconut
2 Tablespoons Coconut Oil
1 Tablespoon Maple Syrup
1/4 teaspoons Salt
FOR THE FILLING:
2 cups Raw Cashews, Soaked In Water Overnight Or At Least 4 Hours And Drained (See Note)
1/2 cups Coconut Milk (canned)
1/4 cups Coconut Oil
1/3 cups Maple Syrup
1 Tablespoon Lemon Juice
1 Tablespoon Vanilla Bean Paste
FOR THE PASSIONFRUIT TOPPING:
4 To 5 Passionfruit, Pulp Only
1 Tablespoon Maple Syrup

1
Line an 8 x 8-inch pan with parchment paper and lightly grease with coconut oil.
2
To make the crust, add cashews, macadamia nuts, almond flour, shredded coconut, coconut oil, maple syrup, and salt in the bowl of a food processor or blender. Process until it forms a crumbly mixture. Press the crust evenly into the bottom of the prepared pan. Refrigerate for 15 minutes.
3
In the same food processor or blender, combine all the filling ingredients. Process for 2-4 minutes, or until the mixture is smooth and creamy. Scrape down the sides if necessary. Once mixture is smooth, taste for sweetness and adjust if desired.
4
Pour the filling over the chilled crust and smooth out the top with a rubber spatula. Place in the freezer to set for 30 minutes.
5
While the filling is setting, prepare the topping. Combine passionfruit pulp and maple syrup in a small saucepan over medium high heat. Cook for 3-5 minutes, or until mixture slightly thickens. Cool slightly before pouring over filling. Place bars in refrigerator to set completely for at least 3 hours.
6
Cut into bars and refrigerate until ready to serve!
7
Note: If you are short on time, soak cashews in hot water for 30 minutes to 1 hour.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CRUST:, 1/2 cups Raw Cashews, 1/4 cups Macadamia Nuts, 1/4 cups Almond Flour, and more.

Yes, No Bake Coconut Passionfruit Bars (Gluten Free, Paleo, Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

No Bake Coconut Passionfruit Bars (Gluten Free, Paleo, Vegan)

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