March 12, 2020
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
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!
