Ingredients
BASE
FILLING
TOPPING
Method
- Prepare the dates for the base and the cashews for the filling by soaking in separate bowls of boiling hot water for 10 minutes.
- Once the dates are softened, drain and squeeze dry in a clean tea towel. Place in a high-speed blender with the remaining base ingredients. Blend until well combined. It will gather at the sides of your blender; scrape down as required.
- Pack the base firmly into the moulds of a mini loaf tray or a standard slice tin, then press down with the back of a spoon. The tighter you pack it, the better. Place in the freezer while you prepare the filling.
- To make the filling, drain the soaked cashews and rinse with cold water before placing into the blender. Pour in the coconut cream, maple syrup, and vanilla essence, then blend on high for 40 seconds. Squeeze in the juice of two lemons then pour the mixture on top of the base layer. Place back into the freezer.
- To make the topping, blend together the passion fruit, coconut sugar, ice cubes, and ¼ cup of water. Scoop the mixture on top of the semi-frozen filling layer. Place back in the freezer for 2 hours.
- To serve, pop the bars out of the tray and defrost for five minutes (you may need to slice into bars if you used a standard slice tin). Then tuck in!
