Line an 8-inch square cake pan or container with parchment paper, leaving some overhang for easy removal.

To make the base, process the nuts in a food processor until they form coarse crumbs. Drain the dates, discard the water, and add them to the food processor. Blend until combined and sticky. Press the mixture firmly into the lined pan to form an even base.

For the filling, drain the cashews and discard the soaking liquid. Blend the cashews, mango, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, Vanilla Extract (Alcohol-Free), and salt until smooth and creamy. Adjust sweetness or acidity as desired. Pour over the base and smooth the surface. Refrigerate for at least 4 hours to set.

For the topping, puree the mango in a blender. Add the mango puree, passionfruit pulp, and cornstarch to a saucepan. Cook over medium heat, whisking continuously until thickened. Remove from heat.

Once the filling is set, spread the topping evenly over it. Chill for at least 30 minutes to firm up.

Remove from the pan, slice into bars, and enjoy. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.