Pine and mango plant-based bars served on a chopping board with fresh passionfruit

Pine & mango plant-based bars

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Looking for something to soothe the soul and tempt the taste buds without the refined sugar? Well, have we got the snack for you!

For many of us, stress can have us reaching for the nearest sugar packed treat. Rich in vitamins and minerals that support a healthy response to stress, our plant-based bars are full of feel-good ingredients with nothing but the natural sweetness of refreshing tropical fruits. 

Pineapple and mango are both a source of vitamin C – an antioxidant nutrient that helps support a healthy stress response and general wellbeing. Adding in cashew nuts gives the bars a ‘cheesecake-style’ texture. Cashews also contain vitamins B6, magnesium, niacin and tryptophan which help support a healthy mood.

Serves - 20
Prep time - 20 minutes
Chill time - 2 hours
Dairy free
Want to make it gluten-free?
 Substitute the rolled oats for quinoa flakes or almond meal


Pine and mango plant-based bars served on a chopping board with fresh passionfruit

Refined sugar free pine and mango plant-based bars



  • 1 cup cashew nuts
  • 1½ cups boiling water
  • 1 cup rolled oats
  • 1 cup almonds
  • 5 medjool dates, pitted
  • 1 cup pineapple, diced
  • 1 cup mango, diced
  • ¼ cup light coconut milk
  • ¼ cup desiccated coconut, plus extra to scatter
  • 2 fresh passionfruit, to decorate

How to make

1. Place cashew nuts in a small bowl and cover with boiling water. Leave to soak for 10 minutes, then drain and pat dry with paper towel. Set aside. Line a 30cm x 15cm baking tray with non-stick baking paper.

2. To prepare the base, combine rolled outs, almonds and dates in a food processor. Blitz for 30 seconds, or until combined. Transfer to lined pan and press down firmly with fingertips to even. Place in refrigerator to firm.

3. Meanwhile, prepare the top layer. Place the pineapple, mango, coconut milk and desiccated coconut in a clean food processor bowl and blitz for 2 minutes or until smooth and creamy. Add soaked cashew nuts and blitz for a further minute or until texture is silky smooth.

4. Remove slice base from refrigerator and top with coconut mixture. Even smoothly with the back of a large spoon. Top with a sprinkling of coconut and place in the freezer for 2 hours to set.

5. To serve, cut into 20 pieces and top with a drizzle of passionfruit pulp.

Nutritional information

Kilojoules 1180 kJ Protein 9.3 g
Carbohydrates, total
- sugars, total
27.6 g
11.2 g
Fat, total
- saturated fat
3.6 g
6.7 g
Sodium 665 mg
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