In a food processor, combine the medjool dates, raw cashews, vanilla bean powder, and sea salt.

Process until the mixture becomes sticky and holds together when pressed.

Press the crust mixture evenly into the bottom of a lined loaf tin.

Place the crust in the refrigerator to set while you prepare the filling.

Drain and rinse the soaked cashews.

In a high-speed blender or food processor, combine the soaked cashews, chopped honey mangos, seedless passionfruit puree, coconut cream, Sol-ti TURMERIC SuperShot, coconut butter, and maple syrup.

Blend until smooth and creamy, stopping to scrape down the sides as needed.

Pour the filling over the prepared crust and spread it out evenly with a spatula.

Place the dish in the freezer for at least 2-3 hours, or until the filling is firm.

In a blender or food processor, blend the sliced honey mangos and seedless passionfruit puree until smooth.

Pour the mixture over the firm filling layer and spread it evenly.

Scoop out the pulp of the fresh passionfruit and sprinkle it over the top.

Place the assembled bars back in the freezer for at least 1 hour, or until the topping is set.

Once set, remove the bars from the freezer and let them sit at room temperature for about 10 minutes to soften slightly.

Cut into squares or bars using a sharp knife.

Serve immediately or store in an airtight container in the freezer.