Tropical Coconut Mango Bars

 

Tropical Coconut Mango Bars: this is the PERFECT summer dessert! Mango Banana Nicecream and creamy coconut, all on a shortbread base. Plus, it’s 100% vegan and gluten-free!
Ingredients:
Shortbread Base
2 cups Almond Flour⁠
1 cup Vegan Butter, melted⁠
1/4 cup Shredded Coconut⁠
3 tbsp Flaxseed⁠
Coconut Layer
2 cups Cashews, soaked 4+ hours⁠
1 cup Sweetened Condensed Coconut Milk⁠
1/4 cup Shredded Coconut⁠
1/2 tsp Vanilla⁠
1/2 cup Water⁠
Mango Banana Layer
1 pint Mango Banana Nicecream⁠
Instructions:
1. Soak cashews for 4+ hours, or overnight.⁠
2. Preheat oven to 350F. Add the shortbread ingredients to a blender and mix until combined. ⁠
3. Add the shortbread batter to an 8″ x 8″ cake pan lined with parchment paper. Bake at 350 F for 20 minutes, or until golden brown.⁠
4. While the shortbread bakes, drain the soaked cashews. Add the coconut layer ingredients to a blender and mix until smooth and creamy. Start with less water and add as needed to thin to a pudding like consistency.⁠
5. Once shortbread is done baking, pour the coconut layer over the shortbread base and spread evenly. Freeze for about 15 minutes to let set.⁠
6. While coconut layer freezes, remove Nicecream pint from freezer and let soften.⁠
7. Add the Nicecream on top of the coconut layer and spread evenly. Freeze the bars until they are fully frozen through and hardened, about 2 hours.⁠
8. Once frozen, cut the bars into equal pieces and ENJOY!

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