Dairy Free Mango & Passionfruit Bars (91% Sugar-Free)

Now made Responsibly Sweet with 22% Less Carbs and 28% Less Sugar

GLUTEN FREE / VEGAN / DAIRY FREE / SOURCE OF FIBRE

INGREDIENTS

• 1 cup roasted hazelnuts,
• ½ cup pitted dates, soaked in warm water for at least 2 hours
• ½ cup almond butter
• 2 cups raw cashews
• 1 ½ cups frozen or fresh mango chunks,
• ¾ cup coconut yoghurt
• ⅓ cup melted cacao butter
• ¼ cup Lakanto Bakers Vanilla Syrup
• ¼ cup passionfruit pulp
• 2 cups frozen or fresh mango hunks
• 1 ½ tbsp corn flour

1. To make the base: Add the hazelnuts to a food processor and process until it forms coarse crumbs. Drain the dates.
2. Add the dates and almond butter to the food processor and process until everything is combined. The mixture should stick together when it is pinched between two fingers.
3. Line a 20cm (8 inch) square baking tin or container with baking paper. Press the mixture into the bottom of the tin/container to form a crust.
4. To make the filling: Add all ingredients to a blender and blend until combined. Pour the filling on top of the base and set it aside in the fridge to set for at least 4 hours.

1. Add the mango and corn starch to a small saucepan. Use a stick blender to puree the mango.
2. Bring the mixture to medium high heat and quickly whisk until thickened.
3. Remove from the heat and add the passionfruit pulp.
4. When the bars have set, spread the topping on the creamy layer.
5. Set it aside in the fridge for at least 30 minutes to set further.
6. Remove the bars from the tin/container. Use a sharp knife to divide into servings. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.

Tips

RSLA0293**

Approx. Nutritional Information Per Serve 80g Energy 1070 kJ (255 Cal) Protein 5.2g Total Fat 20.1g Saturated Fat 2.4g Carbohydrate
11.1g Fibre 3.5g Sugar 8.3g Sodium 9mg