Chocolate Passionfruit Squares

Chocolate Passionfruit Squares

Apr 04, 2024Laura Smyth

These Passion Fruit Chocolate Bars are sweet, tart and oh-so-chocolaty -- they're rich, creamy and oh-so dreamy!


160g Almond flour

40g unflavoured or chocolate whey protein

50g cocoa

40g Allulose 

60g melted butter

Water- As needed


Passionfruit Layer-

  • 3 tablespoons unsalted butter, softened
  • ½ cup Allulose
  • ½ cup passionfruit juice (from about 8 to 10 passion fruits) 
  • 4 large eggs
  • 1 large egg yolk

For the ganache-



  • Prepare the pan. Line a square (20 x 20cm) baking pan with baking paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.). Set aside.

For the crust

  • Make the crust and press it into the pan. Combine almond flour, protein powder, cocoa, allulose into a bowl and mix well. Add butter and mix, it should be crumbly but hold together when pressed. Add warm water if tyou need more liquid

For the passion fruit curd

  • Combine and mix the ingredients. In a heat proof bowl, combine the butter with the allulose and mix until blended. Then add the passion fruit juice, eggs and egg yolk. Use a whisk to blend until it’s as smooth as possible. (It will likely have little lumps from the butter. That’s okay!)
  • Cook, cool and add the mixture to the crust. I like to make this easier and use the microwave. Pop the mixture in for 1 minute bursts on a medium to low heat and whisk between each minute- don't let it go too far or you will get scrambled eggs. You will know its done when it coats the back of a spoon. Let it cool to room temperature and then pour it evenly over the crust. Refrigerate until it’s set, about 1 hour.

For the ganache

  • Do this step as soon as you add the curd to the crust and begin refrigerating.
    Make the ganache. Add the chocolate to a medium-sized mixing bowl and set aside. Add the cream and vanilla to a small saucepan and scald. When it’s ready, it should be very hot, but not boiling, and tiny bubbles will appear along the edges of the surface. Pour this over the chocolate and let it sit for about 4 minutes. Then mix until thick and smooth. Let this cool completely at room temperature.
  • Add ganache on top of the curd. Once the layer of curd has solidified and the ganache is cool, evenly pour it on top and refrigerate until the ganache is set, at least 1 hour.
  • Add salt and chocolates and slice. Sprinkle with the salt, and if desired add 16 chocolate Dove hearts. Slice the dessert into bars, using the hearts as a guide. (The layer of curd will be a bit softer than the ganache, making slicing a bit tricky — to solve this issue, place it in the freezer for about 15 minutes before slicing and serving.)



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