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Mango Coconut Bars
SELECT MANGOES THAT ARE RIPE—SOFT BUT NOT MUSHY. CONSIDER BUYING AN EXTRA MANGO, JUST IN CASE ONE IS BROWN OR SOUR.
Mangoes can vary in sweetness, so taste the filling and add more honey if desired, though a touch of sour complements the full recipe nicely. Chill bars overnight for best texture. MAKES 12 BARS
CRUST 2 cups almond flour 8 medjool dates, pitted and chopped 2 tablespoons coconut oil 1 teaspoon cinnamon ¾ teaspoon salt FILLING 1 (13.5-ounce) can full-fat coconut milk, chilled overnight; do not shake 3 cups (about 2 medium) chopped mango 2 tablespoons coconut oil 1 tablespoon raw honey Shredded coconut, for garnish DIRECTIONS 1. Grease an 8x8-inch baking dish with coconut oil. Combine all crust ingredients in a food processor. Blend until mixture is crumbly and easily holds together when pressed. 2. Add crust to baking dish, and press firmly into an even layer. Chill in fridge while making filling. Wash food processor. 3. Remove lid from coconut milk. Carefully scoop cream into food processor, leaving liquid in can. Reserve coconut liquid for another use, such as a smoothie. 4. Add mango, coconut oil and honey to coconut cream.
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5. Whip 3–4 minutes, until thick and creamy. Texture should be similar to a custard or pudding. 6. Spread evenly over crust, and garnish with coconut. Freeze bars for two hours before slicing into squares. Let soften a bit before serving. PER SERVING: 365 CAL; 4 G PROTEIN; 22 G FAT; 41 G CARB ( 18 G SUGARS); 151 MG SODIUM; 2 G FIBER
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