Live Naturally Magazine
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Export date: Sat Sep 18 6:47:51 2021 / +0000 GMT



Mango Coconut Bars

 

 

Mango Coconut Bars

Mangoes can vary in sweetness, so taste the filling and add more honey if desired, though a touch of sour complements the full recipe nicely. Chill bars overnight for best texture.   

Crust

  • 2 cups almond flour
  • 8 medjool dates (pitted and chopped)
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt

Filling

  • 1 (13.5 ounce) can full-fat coconut-milk (chilled overnight (do not shake))
  • 3 cups chopped mango (about 2 medium sized fruits)
  • 2 tablespoons coconut oil
  • 1 tablespoon raw honey

Shredded coconut for garnish

  1. Grease an 8x8-inch baking dish with coconut oil. Combine all crust ingredients in a food
    processor. Blend until mixture is crumbly and easily holds together when pressed.

  2. Add crust to baking dish, and press firmly into an even layer. Chill in fridge while making filling. Wash food processor.

  3. Remove lid from coconut milk. Carefully scoop cream into food processor, leaving liquid in can. Reserve coconut liquid for another use, such as a smoothie.

  4. Add mango, coconut oil and honey to coconut cream.

  5. Whip 3–4 minutes, until thick and creamy. Texture should be similar to a custard or pudding.

  6. Spread evenly over crust, and garnish with coconut. Freeze bars for two hours before slicing into squares. Let soften a bit before serving.