I baked this Vegan Mango Bars for my niece’s birthday party last weekend. The mango gave it bright creamy filling, and my friend liked them.
Delicious and Creamy Vegan Dessert Bars
These mango bars feature a buttery coconut crust with a smooth, creamy filling made from ripe mango puree and coconut cream. The bars are chilled until firm and can be easily sliced for serving. This recipe yields about 12 servings, perfect for sharing!
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut oil melted
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 2 cups ripe mango puree (fresh or canned)
- 1 cup coconut cream
- 1/4 cup agave syrup or maple syrup (to taste)
- 1 tablespoon lemon or lime juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a mixing bowl, combine almond flour, shredded coconut, melted coconut oil, maple syrup, and salt. Mix until a crumbly dough forms.
- Bake the Crust: Press the dough into the bottom of a lined 8×8-inch baking dish. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until lightly golden. Allow it to cool.
- Make the Filling: In a blender, combine mango puree, coconut cream, agave syrup or maple syrup, lemon or lime juice, and vanilla extract. Blend until smooth and well combined.
- Assemble the Bars: Pour the mango filling over the cooled crust and spread it evenly.
- Chill: Place the baking dish in the refrigerator and let it set for at least 3-4 hours, or until firm.
- Serve: Once set, remove from the fridge, slice into bars, and enjoy. Store any leftovers in the refrigerator.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 27 minutes
Nutrition Information
- Servings: 12 bars
- Calories: 150kcal
- Fat: 9g
- Protein: 2g
- Carbohydrates: 18g
I store the bars in an airtight container at room temperature for up to four days. The stay bright, and I let them come to room temperature before serving.
