Vegan Mango Bars
Indulge in the tropical sweetness of these Vegan Mango Bars, a delightful and wholesome dessert perfect for any occasion. With a crumbly almond-oat crust and a creamy, fruity mango filling, these bars are made with all-natural ingredients like fresh mango, coconut milk, and a touch of maple syrup for natural sweetness. The vibrant flavors are balanced with hints of vanilla and a zesty splash of lemon juice, while the velvety texture is achieved using cornstarch for the perfect set. Baked to golden perfection and chilled for a refreshing finish, this dairy-free and gluten-free treat is as satisfying as it is simple to make. Whether you're hosting a summer gathering or satisfying a sweet craving, these vegan mango bars are sure to impress!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Almond flour
- 0.5 cup Coconut oil
- 0.5 cup Maple syrup
- 0.5 teaspoon Salt
- 2 cups Fresh mango, cubed
- 0.5 cup Coconut milk
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice
- 2 tablespoons Agave syrup
Instructions
Preheat the oven to 350°F (175°C).
Line an 8x8 inch baking pan with parchment paper, leaving excess hanging over the sides for easy removal later.
In a food processor, blend the rolled oats until they reach a coarse flour-like consistency.
Add the almond flour, melted coconut oil, maple syrup, and salt to the food processor. Blend until the ingredients form a crumbly dough.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Use the flat bottom of a measuring cup to press it firmly.
Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and let it cool while preparing the filling.
In a blender, combine the mango cubes, coconut milk, cornstarch, vanilla extract, lemon juice, and agave syrup. Blend until smooth and creamy.
Pour the mango mixture over the cooled crust in the baking pan, smoothing the top with a spatula.
Bake in the oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to set completely.
Once set, lift the bars out of the pan using the parchment paper overhang and cut into 12 squares.
Serve chilled and enjoy your refreshing vegan mango bars.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 352.1 g | 128% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 193.7 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1399 mg | 30% | |
*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.
