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! ♥

Passionfruit Yogurt Slice

Prep Time 10 mins

Total Time 5 hours 10 mins

Serves 9 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Ingredients

Scale 1x2x3x

• Base:
• 1 cup oats
• 1/3 cup cacao powder
• 1/4 cup desiccated coconut
• 1 cup soft dates (I used bukari)
• Filling:
• 1 cup cashews, soaked 4-6 hours
• 1 cup mango soy yogurt
• 1/4 cup maple syrup
• 1/4 cup coconut butter/oil, melted
• 1/2 cup mango (fresh or frozen)
• 1/4 tsp vanilla powder
• Topping:
• 3–4 passion fruits

Print Recipe

Pin Recipe

Instructions

1. 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.
2. Line a square brownie tin with parchment paper and transfer the base into the bottom. Press down evenly and set aside.
3. 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
4. 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.

Description

As in all of my recipes, 1 cup equals 250 ml. You’ll need a 8″ (20cm) brownie tin.