RAW MANGO BARS

Raw, vegan, gluten free - three words that are associated with "health." After trying many different diets over the past few years since I have been diagnosed and undiagnosed with so many incorrect digestive issues - I've decided to go label free. Except once in a while, because I think it is SO easy to substitute unhealthy foods with healthier ones, and everyone should try it even once in a while! Substituting butter with avocado, an egg with a flax egg, sugar with apple sauce or dates, and flour with nut or buckwheat flour is so easy to do. I am not vegan as I do eat meat once in a while, but I don't eat any dairy simply because it could make my symptoms worse. I am also not allergic to gluten, but was advised to avoid it, and I've gotten so used to cooking and baking sans gluten, that I continue to do this today. I also love the taste of breads and foods made with quinoa, buckwheat or nut flours rather than regular wheat flour, and coconut oil is really my best friend. 

I had really overly ripe mangoes in my fridge as well as tons of raw nuts (which I don't eat, except for nut butters) and some coconut milk, so I decided to make a dessert. I've made pie crusts before with mixing raw nuts and dates so I did this again, pureed some mango and coconut milk which is a dessert my mom used to always make, and freeze it! And it came out so delicious! It was a big hit with my entire family on Friday night and I am happy to share the recipe with you!

Husband approved.

Ingredients:

For the crust:

1/2 cup dates, pitted and chopped

1 cup dried figs, chopped

2 tbsp flax seeds

3 tbsp shredded coconut

1 cup walnuts

1/2 tsp cinnamon

1/2 cup water

Add all ingredients into a food processor and blend until a dough forms. Press on the bottom of a dish. Put it in the freezer and make the mango topping. 

For the topping:

1 cup soaked cashews

1 ripe mango, cubed

1/2 cup coconut milk

1/3 cup water

1/2 cup shredded coconut

Add all ingredients in a blender and blend until smooth. Spread on the crust and place in the freezer to set (minimum of 2 hours). Remove from the freezer about 30 minutes before you are ready to eat it to let it melt a bit. Top with shredded coconut.

Recipe adapted from Secret Squirrel Food's Raw Vanilla Fig Coconut Slice.