Dairy-Free Mango Bars
Bright, tropical, and irresistibly creamy, these Dairy-Free Mango Bars are the perfect guilt-free dessert or snack! Featuring a buttery almond flour crust sweetened with maple syrup and a luscious mango-coconut filling thickened with agar agar, these bars are entirely plant-based and free from dairy. Fresh mango, paired with a hint of lemon and vanilla, creates a vibrant, naturally sweet flavor that’s sure to impress. With only 20 minutes of prep time and simple, wholesome ingredients like coconut oil and coconut cream, this recipe is an easy way to bring sunshine to your table. Serve these chilled tropical treats at gatherings, or keep them on hand as a refreshing dairy-free indulgence. Perfect for vegans, mango lovers, and anyone craving a healthier yet decadent dessert!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut oil
- 0.25 cup Maple syrup
- 0.25 teaspoon Salt
- 2 cups Fresh mango, peeled and diced
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut cream
- 1 teaspoon Agar agar powder
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a medium bowl, combine the almond flour, melted coconut oil, maple syrup, and salt. Stir until the mixture resembles wet sand.
Press the crust mixture evenly into the prepared pan. Use your fingers or the bottom of a flat measuring cup to pack it down firmly.
Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
Meanwhile, in a blender, add the diced mango, cornstarch, lemon juice, and vanilla extract. Blend until smooth and no lumps remain.
Transfer the mango mixture to a medium saucepan over medium heat. Stir in the coconut cream and agar agar powder.
Cook the mango mixture, stirring constantly, until it starts to thicken and simmer gently, about 5-7 minutes.
Pour the hot mango filling over the pre-baked crust, spreading it out evenly.
Bake in the oven for an additional 20 minutes, or until the filling is set and slightly firm to the touch.
Allow the bars to cool in the pan at room temperature for about 30 minutes, then transfer them to the refrigerator to chill for at least 1 hour before slicing.
Once chilled, use the parchment overhang to lift the bars out of the pan. Cut into squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 116.6 g | 583% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 167.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
