Line an 8 x 8-inch pan with parchment paper and lightly grease with coconut oil.

To make the crust, add cashews, macadamia nuts, almond flour, shredded coconut, coconut oil, maple syrup, and salt in the bowl of a food processor or blender. Process until it forms a crumbly mixture. Press the crust evenly into the bottom of the prepared pan. Refrigerate for 15 minutes.

In the same food processor or blender, combine all the filling ingredients except the passionfruit pulps and 1 tbsp maple syrup. Process for 2-4 minutes, or until the mixture is smooth and creamy. Scrape down the sides if necessary. Once mixture is smooth, taste for sweetness and adjust if desired.

Pour the filling over the chilled crust and smooth out the top with a rubber spatula. Place in the freezer to set for 30 minutes.

While the filling is setting, combine the passionfruit pulp and 1 tbsp maple syrup in a small saucepan over medium high heat. Cook for 3-5 minutes, or until mixture slightly thickens. Cool slightly before pouring over filling. Place bars in refrigerator to set completely for at least 3 hours.

Cut into bars and refrigerate until ready to serve!