In continuation of my summer dessert recipes that are light and cooling I present you this delicious Passionfruit Yogurt Slice! 🙂 It’s everything I want on a warm summer afternoon and more. Imagine a crunchy chocolate base, naturally sweetened with gooey dates, followed by a creamy sweet-tangy yogurt layer and topped with delicious passionfruit. This whole dessert feels and tastes so tropical it’ll immediately transport you to palm trees and the ocean… almost! 😉
If you’re into these kind of cakes you should also check out my highly popular Snickers Ice Cream Cake and my Strawberry Jelly Cream Cake!
Apart from being amazingly tasty this Passionfruit Yogurt slice is, of course, vegan, but also gluten-free and refined sugar free – because as you know I’m all about making my treats healthier!
If you decide to give this Passionfruit Yogurt Slice a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
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- Base:
- 1 cup oats
- ⅓ cup cacao powder
- ¼ cup desiccated coconut
- 1 cup soft dates (I used bukari)
Filling:- 1 cup cashews, soaked 4-6 hours
- 1 cup mango soy yogurt
- ¼ cup maple syrup
- ¼ cup coconut butter/oil, melted
- ½ cup mango (fresh or frozen)
- ¼ tsp vanilla powder
Topping:- 3-4 passion fruits
- Place the oats, cacao powder and coconut into a blender or food processor and pulse until crumbly. Add in the dates and blend until you have a sticky yet crumbly dough.
- Line a square brownie tin with parchment paper and transfer the base into the bottom. Press down evenly and set aside.
- Place all the filling ingredients into your high-speed blender and blend for 30-40 seconds until completely smooth. Pour over the base and even out with a spatula
- Transfer to the freezer to firm for 4-5 hours (or overnight), then cut into squares and top with passionfruit. Let defrost for 10 minutes before serving.
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