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Healthier Passionfruit Protein Slice

This beautiful Passionfruit Protein Slice recipe is made with layers of a coconut-almond-crust, topped with a silky cashew, coconut creamy layer with a hint of lemon and of course the delightful passionfruit! A higher protein, lower sugar, lower calorie, lower fat, gluten free and healthy recipe is made with all clean ingredients. Its easy to make and even easier to fall in love with!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthier passionfruit slice, healthy no bake passionfruit slice, no bake healthy passionfruit slice, passionfruit protein slice
Servings 16

Ingredients

Base

  • 1 cup almonds or walnuts or a mix
  • 1 cup dates, soaked 30 minutes and drained
  • 1 cup desiccated coconut
  • 1/2 cup oats, instant or quick
  • 1 teaspoon vanilla extract

Passionfruit Topping

  • 1 cup cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1-2 lemons, juice and zest (depending on how lemon-ey you like it)
  • 1/2 cup passionfruit pulp fresh or tinned + extra for garnish
  • 1/4 cup vanilla protein powder
  • Note: If you wish to make the topping more yellowish, just add a pinch of turmeric when you add the passionfruit to the topping.

Instructions

Base

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, oats and vanilla and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your slice base.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Passionfruit Topping

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place cashews, coconut cream, coconut oil, honey, lemon juice and zest into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.
    Taste test add more honey or lemon if you think it needs it. Add the passionfruit pulp and protein powder and pulse a few times to combine into the icing. Add a pinch of turmeric if you would like to increase the yellow colour of the topping.
    Spread the passionfruit mixture evenly over the top of the base and freeze for approximately 3 hours or until firm.
    Slice into 16 pieces or more smaller slices. Decorate with extra passionfruit, if desired.
    Store leftovers in an airtight container in the freezer for up to 2 months.
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