7 Delicious Benefits of This Vegan Dessert: Mango and Passionfruit Frozen Yogurt Bars
If you’re in the mood for a refreshing and delectable vegan dessert, you’re in for a treat. Today, we’re introducing a recipe that’s sure to become a staple in your vegan dessert collection—Nut-Free Mango and Passionfruit Frozen Yogurt Bars. This vegan dessert is not only delicious but also nut-free, making it an ideal choice for those with nut allergies or anyone looking to explore new, wholesome ingredients.
Discover a Nut-Free Vegan Dessert with Tropical Flavors
Are you ready to add a new, delicious, and totally nut-free vegan dessert to your recipe collection? Our Nut-Free Mango and Passionfruit Frozen Yogurt Bars are a tropical delight, bursting with the vibrant flavors of mango and passionfruit. These bars are entirely plant-based, ensuring that you can enjoy a guilt-free, refreshing treat that aligns with your vegan lifestyle. The combination of mango and passionfruit in this vegan dessert brings a refreshing, summery vibe to your dessert plate, making it perfect for any occasion.
Why Choose This Nut-Free Vegan Dessert?
Whether you’re dealing with nut allergies or just looking to expand your vegan dessert repertoire, this recipe is perfect for you. We’ve swapped out the usual nut-based crust commonly found in vegan desserts for a crunchy, seed-packed base made with sunflower and pumpkin seeds, combined with naturally sweet dates. It’s a great way to keep the texture you love without the nuts. This makes it an excellent option for those who are nut-free but still want to indulge in a delicious vegan dessert.
Creamy, Dreamy Vegan Dessert Filling
The creamy filling in these bars is where the magic happens. We’ve used silken tofu as the base, which makes these bars incredibly smooth and rich without the need for dairy. Combined with fresh or frozen mango, a touch of maple syrup, and raw coconut oil, the filling is light, luscious, and perfectly balanced with a hint of lemon or lime juice. This vegan dessert is not only creamy but also packed with wholesome ingredients that make it a nutritious choice.
For more information on how to create healthy vegan desserts, check out Well+Good’s guide on vegan desserts.
The Perfect Topping for a Vegan Dessert
No vegan dessert is complete without a vibrant and flavorful topping. In this recipe, we’ve created a fruity topping that combines mango puree and passionfruit pulp to form a tangy layer that ties the whole dessert together. This topping is like a tropical vacation in every bite, bringing the flavors of mango and passionfruit to life in the most delicious way possible.
7 Reasons You’ll Love This Nut-Free Vegan Dessert
Nut-Free and Allergy-Friendly: This vegan dessert is perfect for those with nut allergies or anyone looking for a nut-free option. The seed-packed base ensures a delightful crunch without the use of nuts.
No-Bake and Easy to Make: These bars are no-bake, so they’re incredibly easy to put together—no oven required! This makes it a convenient and quick option for those who want a delicious vegan dessert without the hassle of baking.
Wholesome Ingredients: Packed with seeds, silken tofu, and fresh fruits, this vegan dessert is as nutritious as it is delicious. The combination of these ingredients makes it a healthy choice that doesn’t compromise on taste. For more tips on healthy vegan dessert ingredients, check out Oh She Glows.
Tropical Flavors: The combination of mango and passionfruit brings a refreshing, summery vibe to your vegan dessert plate. It’s the perfect way to enjoy a taste of the tropics without leaving your kitchen.
Vegan and Dairy-Free: Completely plant-based, this vegan dessert is a great option for vegans and those avoiding dairy. The use of silken tofu and coconut oil creates a creamy texture that rivals any dairy-based dessert.
Customizable: This recipe is highly adaptable—swap the mango for strawberries or blueberries, or add a layer of coconut cream for an extra tropical touch.
Health Benefits: This vegan dessert is not only delicious but also packed with health benefits from the nutrient-dense ingredients. The high fiber content supports digestion, and the healthy fats from coconut oil and seeds promote brain health and overall well-being.
How to Customize This Nut-Free Vegan Dessert
One of the best things about this vegan dessert is its versatility. While we’ve chosen to use mango and passionfruit as the star ingredients, you can easily customize the recipe to suit your tastes. Consider swapping out the mango for other fruits like strawberries or peaches, or add a layer of coconut cream for an extra tropical touch. The possibilities are endless, making this vegan dessert a perfect canvas for your creativity.
Tips for Making the Best Nut-Free Vegan Dessert
To ensure your Nut-Free Mango and Passionfruit Frozen Yogurt Bars turn out perfectly, here are a few tips:
- Use ripe fruit: The riper the mangoes, the sweeter and more flavorful your bars will be. Look for mangoes that give slightly when pressed.
- Chill your bars properly: Make sure to allow the bars to set in the freezer for at least 4 hours before slicing. This will ensure they hold their shape and have a nice, firm texture.
- Experiment with flavors: Don’t be afraid to mix and match flavors in this vegan dessert. Adding a splash of vanilla extract or a pinch of cardamom can elevate the flavor profile even further.
Nut-Free Mango and Passionfruit Bars
These Nut-Free Mango and Passionfruit Bars are a tropical, no-bake treat made with a crunchy seed-based crust and a creamy, silken tofu filling. Bursting with fresh mango and passionfruit flavors, these bars are completely plant-based, dairy-free, and perfect for those with nut allergies. Enjoy a refreshing slice of paradise in every bite!
- Prep Time: 25
- Total Time: 5 hours
Ingredients
Ingredients:
For the Base:
- 1/2 cup sunflower seeds
- 1 cup pumpkin seeds
- 1 1/2 cups pitted dates, soaked in boiling water for 10 minutes
For the Creamy Mango Filling:
- 300g silken tofu, drained
- 150g frozen or fresh mango chunks (approx. 1 1/2 medium-size mangoes)
- 3/4 cup (170g) thick dairy-free yogurt, unsweetened
- 1/3 cup (115g) maple syrup, or to taste
- 1/3 cup (75g) raw coconut oil, melted
- 1/4 cup (60g) lemon juice, lime juice, or passionfruit pulp
- 1 teaspoon vanilla extract, optional
- Pinch of salt
For the Fruity Topping:
- 200g frozen or fresh mango chunks (approx. 2 medium-size mangoes)
- 1 1/2 tablespoons (14g) cornstarch / corn flour
- ~1/4 cup (65g) passionfruit pulp (approx. 2 medium-size passionfruit)
- 2 tablespoons (30g) lemon juice or lime juice, optional
Instructions
Step 1: Prepare the Base
- Line an 8-inch (20cm) square cake pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a food processor, pulse the sunflower seeds and pumpkin seeds until they form coarse crumbs.
- Drain the soaked dates and discard the water. Add the dates to the food processor and process until the mixture is well combined and sticks together when pinched.
- Press the mixture firmly into the prepared cake pan to form an even base. Place in the fridge to set.
Step 2: Make the Creamy Mango Filling
- In a high-speed blender, combine the drained silken tofu, mango chunks, dairy-free yogurt, maple syrup, melted raw coconut oil, lemon juice, vanilla extract (if using), and a pinch of salt.
- Blend until smooth and creamy, adjusting sweetness and acidity to taste.
- Pour the filling over the chilled base, smoothing the surface with a spoon or spatula. Cover and freeze for at least 2-4 hours to firm up.
Step 3: Prepare the Fruity Topping
- Puree the mango chunks using a stand blender or hand blender until smooth.
- In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Cook over medium heat, whisking continuously until the mixture thickens. Remove from heat and let cool slightly.
- Spread the fruity topping over the set filling. Return to the freezer and allow it to set for an additional 30 -60 minutes.
Step 4: Serve and Store
- Once fully set, remove from the freezer and leave them to de-frost for around 30 minutes lift the bars out of the pan using the parchment paper overhang. Cut into 16 bars with a sharp knife.
- Serve immediately or store in an airtight container in the freezer.
- Remember to defrost before cutting.
Notes
Step 1: Prepare the Base
- Consistency is Key: When pulsing the sunflower and pumpkin seeds, aim for a coarse crumb texture. This will provide a nice crunch while still allowing the base to hold together.
- Sticky Enough: Ensure the date and seed mixture is sticky enough to hold together when pinched. If it’s too dry, add a few more soaked dates or a teaspoon of water to help bind it.
- Firm Press: Press the mixture firmly into the pan to create an even, compact base. This ensures a stable foundation for the creamy filling and makes it easier to cut into bars later.
Step 2: Make the Creamy Mango Filling
- Smooth Texture: Blend the filling ingredients until completely smooth and creamy. A high-speed blender is ideal for achieving the silky texture needed for a perfect filling.
- Adjust to Taste: Taste the filling before pouring it over the base. You can adjust the sweetness by adding more maple syrup or balance the acidity with extra lemon or lime juice.
- Proper Setting: Ensure the filling is well-chilled and firm before adding the fruity topping. This helps maintain the layers and prevents them from blending together.
Step 3: Prepare the Fruity Topping
- Consistent Stirring: While cooking the fruity topping, whisk continuously to avoid lumps and ensure a smooth, thick consistency.
- Cooling Time: Allow the topping to cool slightly before spreading it over the filling. This helps it set better and prevents it from melting into the creamy layer below.
Step 4: Serve and Store
- Defrost Properly: If storing in the freezer, remember to allow the bars to defrost for about 30 minutes before serving. This helps to soften the filling and make the bars easier to cut and enjoy.
- Sharp Knife: Use a sharp knife for clean cuts, and wipe the knife between cuts for the neatest presentation.
- Storage: These bars can be stored in the freezer for longer shelf life. Just remember to defrost them slightly before serving to enjoy their creamy texture.
Nutrition
- Calories: 247 kcal
- Sugar: 12g
- Sodium: 8mg
- Fat: 17g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
Share Your Vegan Dessert Creations
We’re always excited to see how you bring our recipes to life. If you try these Nut-Free Mango and Passionfruit Frozen Yogurt Bars, be sure to share your photos with us using the hashtag #MeetTheVegans. We’d love to hear your thoughts and see your creative takes on this delightful vegan dessert.
Final Thoughts on This Nut-Free Vegan Dessert
If you’re craving a taste of the tropics, give this Nut-Free Mango and Passionfruit Frozen Yogurt Bars recipe a try! This vegan dessert is not only refreshing and delicious but also packed with nutritious ingredients that make it a guilt-free indulgence. The combination of creamy filling, crunchy seed base, and tangy fruit topping is sure to satisfy your sweet tooth while keeping you on track with your plant-based lifestyle.
Ready to Explore More Vegan Desserts?
If you enjoyed this recipe, be sure to explore more vegan dessert ideas on our blog. From Decadent Raw Vegan Tiramisu to refreshing sorbets, we’ve got a wide range of options that cater to every taste. Sign up for Meet the Vegans to learn how to cook plant-based desserts and meals through our chef-led courses. Happy (no) baking, and enjoy your tropical treat!
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