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.
Servings: 12 bars
Calories: 365kcal
Equipment
- Food processor
Ingredients
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
Instructions
- 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. - Add crust to baking dish, and press firmly into an even layer. Chill in fridge while making filling. Wash food processor.
- 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.
- Add mango, coconut oil and honey to coconut cream.
- Whip 3–4 minutes, until thick and creamy. Texture should be similar to a custard or pudding.
- Spread evenly over crust, and garnish with coconut. Freeze bars for two hours before slicing into squares. Let soften a bit before serving.
Nutrition
Calories: 365kcal