Go Back

Mango Coconut Layer Bars

Print Recipe Pin Recipe
Servings 9 large bars

Ingredients
  

Shortbread Layer

  • 2 cups almond flour
  • 1 cup butter melted (use vegan butter if you’re making this recipe vegan)
  • 1/4 cup shredded coconut
  • 3 tablespoons flaxseed

Coconut Layer

  • 2 cups cashews soaked in water for 4+ hours then drained
  • 1 cup sweetened condensed coconut milk
  • 1/4 cup shredded coconut
  • 1/2 teaspoon vanilla
  • 1/2 cup water

Mango Layer

  • 2 cups fresh mango cubed
  • 2 teaspoons arrowroot powder sub cornstarch
  • 1 tablespoon water

Instructions
 

  • Preheat the oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.
  • Add all the shortbread ingredients to a food processor and pulse until well combined with just a few lumps remaining.
  • Press the mixture in an even layer in the baking dish (I like to use a large glass to get it packed it tightly) and bake for 20 minutes until golden brown. Remove and set aside to cool.
  • While the shortbread is baking, prepare the coconut layer by adding all ingredients to a blender (or food processor) and puree until completely blended and creamy.
  • Spread the coconut layer over the shortbread layer and place in the freezer for 20 minutes until slightly firm.
  • While the first two layers are chilling, make the mango puree by first combining the arrowroot powder and water in a small bowl then adding to a blender with the mango chunks and pureeing until smooth.
  • Pour the mango puree over top of the first two layers and place back in the freezer until completely frozen – this should take about 2 hours. Cut the bars into even pieces and store in the fridge or freezer.
  • To serve, let the bars thaw for about 20 minutes and enjoy!