| | Passionfruit bliss bars
Passionfruit bliss bars
Passionfruit bliss bars 4.3-5 9
  • Calories: 906 kj
  • Fat: 19g
  • Carbohydrates: 10g

How to Make:

  1. Place macadamias in a large bowl. Cover with cold water. Soak for 4 hours. Rinse under cold running water and drain.
  2. Meanwhile, for the base, grease base and sides of an 18cm (base measurement) square cake pan. Line with baking paper, allowing the sides to overhang. Place the macadamias, pistachios and coconut in a food processor. Pulse until finely chopped. Add dates, oil, rind and salt. Process until well combined. Press into base of prepared pan. Smooth the surface. Place in freezer for 30 minutes or until firm.
  3. Use a high-speed blender to blend macadamias, oil, juices and maple syrup until smooth. Transfer to a bowl. Stir in the passionfruit pulp. Pour over prepared base. Tap pan on the bench to smooth surface. Place in freezer for 4 hours or until set.
  4. Cut into bars. Top with extra passionfruit, orange and pistachios, if using. Store in a lined airtight container in the freezer for up to 1 month, add toppings before serving.
Time for preparing:
25 min.
Servings:
2

Ingredients:

  • 290g (2 cups) macadamia nuts
  • 125ml (1/2 cup) melted coconut oil
  • 200ml strained fresh orange juice
  • 75ml strained fresh passionfruit juice (about 8-10 passionfruit)
  • 60ml (1/4 cup) maple syrup
  • 4 passionfruit, halved, pulp removed
  • Extra passionfruit pulp, to serve (optional)
  • Thinly sliced orange, to serve (optional)
  • Finely chopped pistachio nuts, to serve (optional)
  • Base
  • 80g (1/2 cup) macadamia nuts, lightly toasted
  • 75g (1/2 cup) pistachio nuts, lightly toasted
  • 45g (1/2 cup) desiccated coconut, lightly toasted
  • 150g fresh dates, pitted, chopped
  • 1 tablespoon coconut oil
  • 1 teaspoon finely grated orange rind
  • Pinch sea salt
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