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Healthy passionfruit slice

Healthy passionfruit bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jade Woodd
  • Prep Time: 10 minutes
  • Cook Time: 2 hours (setting)
  • Total Time: 2 hours 10 minutes
  • Yield: 12 1x
  • Category: Dessert, snacks
  • Method: No bake
  • Cuisine: Australian
  • Diet: Gluten Free


These no bake healthy passionfruit bars are a paleo friendly, collagen rich snack bar that is free from refined sugar, grains, gluten and dairy. They take 10 minutes to whip up and and packed full of light, summery flavours.


  • 120g (1 cup) almond meal (we used activated)
  • 50g (1/2 cup) collagen
  • 87g (1 + 1/4 cups) shredded coconut
  • Pinch salt
  • 75g (1/4 cup, 62ml) pure maple syrup
  • 4 Medjool dates, pitted
  • Zest from 1 organic lemon

For the icing

  • 55g (1/4 cup, 62ml) coconut oil, melted and cooled until warm only
  • 62g (1/4 cup, 62 ml) coconut butter, softened (see step 1)
  • 62g (¼ cup, 62 ml) passionfruit pulp, plus 1 extra passionfruit
  • 40g (2 Tbsp, 40ml) lemon juice


  1. Using coconut oil, lightly grease and line a small (15-20cm) square tin and set aside. If your coconut butter is firm you will need to soften it. The best way to do this is to 3/4 fill a small saucepan with water and bring to an almost-boil, then turn off the heat. Ensure the lid of your coconut butter is firmly secured, then slowly stand the jar in the saucepan of hot water. The jar must stay upright, and you may need to pop something heavy on top of the jar to stop it from falling over (like a heavy based glass). Leave the jar like this for 10 minutes, or until the coconut butter has become runny. 
  2. Add almond meal, collagen, coconut and salt to a food processor and pulse to combine until well chopped, but not superfine. This should only take 15 seconds in a high-speed food processor. 
  3. Add remaining base ingredients and pulse to combine. The dough should be moist enough to easily hold together but not be so sticky so that is sticks to your hand. It is best to test here- roll a little ball of dough in your hand. If it’s too dry (crumbly), add an extra date or 2. If its too wet (sticky) add extra almond meal. . Press into the base of a lined tin (mine was 15cm square). I like to use a spoon to press everything down firmly. Set aside. 
  4. To make the passionfruit topping add all ingredients to a bowl and use a stick blender to combine (you can use a blender for this too) until thick and creamy. Note that hand whisking will not create a thick, creamy frosting and it may separate when setting in the fridge). It’ll still taste great, but the texture will be off. . If you do not have a stick blender or blender you could use your food processor or even hand beaters- as a last straw, use a hand whisk and beat as hard and fast as your biceps will allow!
  5. Pour over base, stop with the pulp of 1 extra passionfruit (spreading around if it lands in big clumps) and set in fridge (3+ hours) or freezer (1 hour).

To serve, remove from the fridge/freezer and tin. Allow the slice to defrost for 10 minutes if frozen, then use a scarp knife to cut into 12 squares. Store in an air-tight container (up to 5 days) or the freezer (3 months).


Your slice will last 1 week in the fridge, 3 months in the freezer.