Passionfruit Yogurt Slice

10 mins
5 hours 10 mins
9 1x
The Tasty K


  • 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:
  • 34 passion fruits


  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.


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