Healthy passionfruit bars

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These no bake healthy passionfruit bars are a paleo friendly, collagen rich snack bar that is free from refined sugar, grains, gluten and dairy. They take 10 minutes to whip up and and packed full of light, summery flavours.

I am pretty sure there is no such thing as too many passionfruit recipes on etc internet because it’s basically a fact that everyone loves passionfruit. Since you’re hear reading this, I guess you’re probably going to agree 🙂

A few years ago I created the ever popular healthy lemon slice that is still one of the most popular remakes over on instagram, and this year I wanted to make a passionfruit collagen version. A bit of a tropical-upgrade, with some gut-healing benefits.

You need under 10 ingredients to whip up these healthy passionfruit bars, plus a food processor and either a stick blender or whisk.

INGREDIENT LIST

Almond meal or almond flour. Either work just fine, just follow the weight measurement.
Collagen powder of choice.
Shredded coconut
Fresh dates- I like Medjool or Deglet dates, but you can use dried dates (just soak them first).
Pure maple syrup– you can substitute for any sticky, runny sweetener however maple has the best flavour and texture for these bars. I find honey is overpowering and takes away from the star of the show (passionfruit).
Lemon zest and juice– adds punch and tang.
Coconut oil- the unrefined, virgin type. You could substitute for butter or ghee if necessary, but the coconut flavour is the perfect parter for passionfruit.
Coconut butter. Also known as coconut manna, coconut butter is a paste made from blending dried coconut. It is WONDERFUL in raw/healthy icing, and gives the best texture. While you can substitute for extra coconut oil note the result will be more oily. You can make your own easily too.
Fresh passionfruit. Fresh is best and keeps the ingredients here wholesome are free from additives and hidden nasties. If you do substitute can tinned passionfruit pulp omit the maple syrup in the icing.

Why you’ll love these healthy passionfruit bars

They are light, fresh and zingy and are the most flavoursome snack
They are a healthy snack or dessert, with less than 10 ingredinets
You need only 10 minutes to whip them up
The recipe is free from refined sugar, dairy, soy, egg, gluten and grains.
The bars are freezer-friendly

Looking for more no-bake or paleo snacks recipes? You might like:

Paleo lemon curd slice
Easy berry gummies
Lemon blueberry cheesecake gummies
Healthy fruit nut slice
Healthy vegan peanut butter fudge
Tahini banana bread

We hope you enjoy these healthy passionfruit bars as much as we do. They are so flavoursome and moorish, and are wonderful to have in the freezer or fridge for when you need something sweet. If you do make these paleo passionfruit bars, let us know in the comments. Your reviews help other find this recipe too.

5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews

Author: Jade Woodd
Prep Time: 10 minutes
Cook Time: 2 hours (setting)
Total Time: 2 hours 10 minutes
Yield: 12 1x
Category: Dessert, snacks
Method: No bake
Cuisine: Australian
Diet: Gluten Free

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Description

Ingredients

Scale

120g (1 cup) almond meal (we used activated)
50g (1/2 cup) collagen
87g (1 + 1/4 cups) shredded coconut
Pinch salt
75g (1/4 cup, 62ml) pure maple syrup
4 Medjool dates, pitted
Zest from 1 organic lemon

For the icing

55g (1/4 cup, 62ml) coconut oil, melted and cooled until warm only
62g (1/4 cup, 62 ml) coconut butter, softened (see step 1)
62g (¼ cup, 62 ml) passionfruit pulp, plus 1 extra passionfruit
40g (2 Tbsp, 40ml) lemon juice

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Instructions

Using coconut oil, lightly grease and line a small (15-20cm) square tin and set aside.If your coconut butter is firm you will need to soften it.The best way to do this is to 3/4 fill a small saucepan with water and bring to an almost-boil, then turn off the heat. Ensure the lid of your coconut butter is firmly secured, then slowly stand the jar in the saucepan of hot water. The jar must stay upright, and you may need to pop something heavy on top of the jar to stop it from falling over (like a heavy based glass). Leave the jar like this for 10 minutes, or until the coconut butter has become runny.
Add almond meal, collagen, coconut and salt to a food processor and pulse to combine until well chopped, but not superfine. This should only take 15 seconds in a high-speed food processor.
Add remaining base ingredients and pulse to combine. The dough should be moist enough to easily hold together but not be so sticky so that is sticks to your hand. It is best to test here- roll a little ball of dough in your hand. Ifit’stoo dry (crumbly), add an extra date or 2. If its too wet (sticky) add extra almond meal. . Press into the base of a lined tin (mine was 15cm square). I like to use a spoon to press everything down firmly. Set aside.
To make the passionfruit topping add all ingredients to a bowl and use a stick blender to combine (you can use a blender for this too) until thick and creamy. Note that hand whisking will not create a thick, creamy frosting and it may separate when setting in the fridge). It’ll still taste great, but the texture will be off. . If you do not have a stick blender or blender you could use your food processor or even hand beaters- as a last straw, use a hand whisk and beat as hard and fast as your biceps will allow!
Pour over base, stop with the pulp of 1 extra passionfruit (spreading around if it lands in big clumps) and set in fridge (3+ hours) or freezer (1 hour).

To serve, remove from the fridge/freezer and tin. Allow the slice to defrost for 10 minutes if frozen, then use a scarp knife to cut into 12 squares. Store in an air-tight container (up to 5 days) or the freezer (3 months).

Your slice will last 1 week in the fridge, 3 months in the freezer.

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