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RAW MANGO BARS
February 19, 2015



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.