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Mango Coconut Layer Bars

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Servings: 9 large bars
Ingredients Method

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

Method
 

  1. Preheat the oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.
  2. Add all the shortbread ingredients to a food processor and pulse until well combined with just a few lumps remaining.
  3. 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.
  4. 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.
  5. Spread the coconut layer over the shortbread layer and place in the freezer for 20 minutes until slightly firm.
  6. 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.
  7. 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.
  8. To serve, let the bars thaw for about 20 minutes and enjoy!