I made this Vegan Passion Fruit Bars for my dad’s holiday dinner last month. The passion fruit made it tangy on the crust, and my book club liked them.
The buttery crust complements the filling beautifully while providing a satisfying texture. These Vegan Passion Fruit Bars are an ideal choice for anyone seeking a delicious vegan dessert that is both simple to make and irresistible.
Delicious Vegan Passion Fruit Bars Recipe
These passion fruit bars feature a flaky, buttery crust filled with a creamy, tangy passion fruit mixture. The recipe takes about 1 hour from start to finish and yields 12 bars, making it perfect for sharing with friends and family.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup or agave nectar
- 1/4 teaspoon salt
- 1 cup passion fruit puree
- 1/2 cup coconut cream
- 1/2 cup sugar or sweetener of choice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, melted coconut oil, maple syrup, and salt. Mix until a dough forms, then press it into the bottom of a greased 8×8-inch baking pan.
- Bake the Crust: Place the crust in the preheated oven and bake for about 15 minutes, or until lightly golden. Remove from oven and let it cool slightly.
- Make the Filling: In a separate bowl, whisk together passion fruit puree, coconut cream, sugar, cornstarch, vanilla extract, and lemon juice until well combined.
- Assemble: Pour the passion fruit filling over the baked crust, spreading it evenly.
- Bake Again: Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set. Allow it to cool to room temperature before slicing into bars.
- Chill: For best results, refrigerate the bars for at least 2 hours before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 12 bars
- Calories: 170kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 22g
I store the bars in an airtight container at room temperature for up to four days. The stay tangy, and I let them come to room temperature before serving.
