Recipe adapted from taste.com.au

Passionfruit bliss bars

Name: Passionfruit bliss bars
Prep time: 6 h
Total time: 6 h
Yield: 25
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); Coles Pistachios, finely chopped, to serve (optional); 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; 16.80 gm coconut oil; 1 tsp finely grated orange rind; Pinch sea salt

(0)

servings

25

prep time

6h

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These low-cal passionfruit bars will have you coming back for more, time and again. They're easy to make, have a delicious nutty base and will satisfy the sweetest craving.

16 Ingredients

4 Method Steps

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)

Coles Pistachios, finely chopped, to serve (optional)

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

16.80 gm coconut oil

1 tsp finely grated orange rind

Pinch sea salt

Step 1

Place macadamias in a large bowl. Cover with cold water. Soak for 4 hours. Rinse under cold running water and drain.

Step 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.

Step 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.

Step 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.