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

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.

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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.

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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.

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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.

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2. Bring the mixture to medium high heat and quickly whisk until thickened.

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3. Remove from the heat and add the passionfruit pulp.

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4. When the bars have set, spread the topping on the creamy layer.

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5. Set it aside in the fridge for at least 30 minutes to set further.

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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