Chocolate and Passionfruit Bars Recipe
If you’re on the lookout for a dessert that’s both vibrant and indulgent, these Chocolate and Passionfruit Bars will absolutely steal your heart. Imagine a crisp, gluten-free oat base layered with a silky, tangy passionfruit filling, all crowned with a rich vegan dark chocolate topping. Each bite bursts with tropical brightness and a satisfying chocolate finish, making these bars perfect for any occasion where you want to impress without stress. Whether you’re serving them at a party, gifting them to a friend, or simply treating yourself, these bars promise to become an instant favorite.

Ingredients You’ll Need
These bars are made from a handful of simple yet essential ingredients, each playing a crucial role in creating a perfect balance of flavor, texture, and color. From the wholesome oat flour base to the luscious passionfruit layer and decadent chocolate topping, every element works in harmony to deliver a truly memorable treat.
- Gluten-free oat flour: Provides a hearty and naturally sweet base that’s perfect for a crumbly crust.
- Coconut oil (melted): Adds moisture and a subtle tropical aroma that complements the passionfruit beautifully.
- Maple syrup: Offers natural sweetness and a rich depth of flavor throughout the layers.
- Salt: Enhances all the flavors, balancing the sweetness and highlighting the oat crust’s nuttiness.
- Passionfruit pulp: Delivers that unmistakable tangy and fragrant tropical flavor that makes these bars truly unique.
- Coconut cream: Adds creamy richness to the passionfruit filling, smoothing out the tartness.
- Cornstarch: Helps thicken the passionfruit layer, giving it that perfect, sliceable consistency.
- Vanilla extract: Brings warmth and depth, lifting all the flavors together beautifully.
- Vegan dark chocolate: The crowning glory—rich, smooth, and slightly bitter to complement the fruit tartness.
- Extra coconut oil: Keeps the chocolate glossy and silky when melted.
How to Make Chocolate and Passionfruit Bars
Step 1: Prepare the Base
First things first, preheat your oven to 350°F (175°C). In a mixing bowl, combine your gluten-free oat flour, melted coconut oil, maple syrup, and a pinch of salt. Stir it all together until you get a crumbly mixture that holds together when pressed. Press this mixture evenly into the bottom of an 8×8-inch baking dish lined with parchment paper. Pop it in the oven and bake for 10-12 minutes until the edges turn a lovely light golden brown. This forms the perfect sturdy yet tender base to support the luscious layers above. Once baked, allow it to cool completely so the next layers can set properly.
Step 2: Make the Passionfruit Layer
While the base cools, it’s time to whip up that heavenly passionfruit filling. In a medium saucepan, whisk together the passionfruit pulp, creamy coconut cream, maple syrup, cornstarch, and vanilla extract until smooth. Place the pan over medium heat and stir constantly—this is key!—until the mixture thickens into a glossy custard-like consistency. Remove from heat and let it cool just enough so it won’t melt your base or chocolate later on. Pour the passionfruit layer evenly over the cooled oat crust, spreading gently with a spatula. Pop the whole dish in the fridge for at least 30 minutes to let this layer firm up and get nicely chilled.
Step 3: Add the Chocolate Layer
Now comes the indulgent finale. Melt your vegan dark chocolate together with a teaspoon of coconut oil, either in short bursts in the microwave or gently over a double boiler. The coconut oil helps the chocolate stay silky and glossy when it sets. Pour this luscious chocolate layer carefully over the chilled passionfruit filling and spread it out evenly with an offset spatula or the back of a spoon. Return the bars to the fridge for at least one hour so the chocolate firm ups to a perfect snap. This chilling step is crucial for that satisfying bite we all crave.
Step 4: Slice and Serve
Once fully set, gently lift the entire block out of the baking dish using the parchment paper edges. Place on a cutting board and slice into about 12 bars using a sharp knife. These Chocolate and Passionfruit Bars are delicious chilled to maintain their firm layers, but you can also enjoy them at room temperature for a slightly softer texture. Serve as a stunning dessert or a special treat whenever the craving hits!
How to Serve Chocolate and Passionfruit Bars

Garnishes
A little extra something on top can really elevate your bars. Try adding a sprinkle of toasted coconut flakes or finely chopped pistachios for a lovely crunch and color contrast. Fresh passionfruit seeds or a few delicate edible flowers can add a charming tropical touch that will wow your guests visually and flavor-wise.
Side Dishes
These bars pair beautifully with a light, fruity side to complement their rich layers. Fresh berries, such as raspberries or blueberries, or a dollop of coconut whipped cream make wonderful accompaniments. If you want to keep it simple, a hot cup of herbal tea or black coffee perfectly rounds out the indulgence without overpowering the flavors.
Creative Ways to Present
To add some flair when serving, arrange the bars on a rustic wooden board or a colorful ceramic platter. Stack them slightly askew for a casual vibe or neatly line them up for a polished look. Garnish the serving tray with fresh passionfruit halves or a few sprigs of mint to echo the tropical theme and invite everyone to dig in!
Make Ahead and Storage
Storing Leftovers
These bars keep beautifully in an airtight container in the refrigerator for up to 5 days. Storing them chilled helps maintain the integrity of the layers so each bite stays just as delightful as the first.
Freezing
If you want to prepare well in advance, these bars freeze wonderfully. Wrap individual bars in plastic wrap and place them in an airtight container or freezer bag. They keep well for up to 2 months. When you’re ready to enjoy, simply thaw them overnight in the fridge for the best texture.
Reheating
Since these bars are best served chilled or at room temperature, reheating is not recommended. Let thawed bars come naturally to room temperature for about 30 minutes before serving, allowing the passionfruit and chocolate layers to soften perfectly.
FAQs
Can I use regular flour instead of gluten-free oat flour?
Absolutely! If gluten is not a concern, regular all-purpose flour can be used. It will change the texture slightly, making the base a bit firmer, but it won’t compromise the overall taste of the bars.
Is it possible to use fresh passionfruit for the pulp?
Yes, fresh passionfruit pulp is fantastic and adds vibrant flavor. Just scoop out the pulp and strain if you prefer a smoother layer, or use it as-is for a bit of extra texture from the seeds.
Can I substitute the coconut cream with something else?
You can swap coconut cream with full-fat canned coconut milk by refrigerating it first and scooping out the thick cream on top. Alternatively, for a less rich option, dairy-free yogurt may work, but expect a slightly different texture.
What type of dark chocolate is best for this recipe?
Choose a good-quality vegan dark chocolate with at least 70% cocoa content. This gives the right balance of richness and bitterness to complement the sweet and tart passionfruit layer perfectly.
How do I get clean slices when cutting the bars?
Run a sharp knife under hot water, dry it quickly, and then slice through the bars in a smooth, steady motion. Wiping the knife between cuts helps keep the slices clean and neat.
Final Thoughts
There’s something truly magical about the way these Chocolate and Passionfruit Bars marry tropical brightness with deep, velvety chocolate. They’re a treat that feels fancy but comes together with simple ingredients and straightforward steps. I can’t recommend trying this recipe enough—you’re going to love how these bars bring sunshine and joy to your dessert table. Whip up a batch soon, and watch everyone fall in love bite after bite!