Coconut Mango Bars 🥥🥭

Oh, you thought that just because it's winter that it was a wrap for tropical desserts. Nope, it's time to experience the taste of the tropics 💛🌴, even though there might be hail or snow outside 😂.

1. Soak 2 cups of raw cashews for at least 4 hours or overnight, until softened.

2. Preheat oven to 350F. Melt 1 cup of vegan butter/margarine.

Add melted butter, almond flour, shredded coconut, and flaxseed to a blender or food processor. Blend until broken down and combined.

(You should still have lumps in your batter/dough.)

3. Add the shortbread dough/batter to a square 8″ x 8″ baking pan lined with parchment paper. Bake at 350 F for 17-20 minutes until golden brown.

4. While the shortbread layer bakes, drain the soaked cashews.

Add the cashews, condensed coconut milk, vanilla, shredded coconut, and water to a high speed blender.

Blend until thick and creamy, but loose enough to pour. It should be similar to a pudding consistency. Start with less water and add more to thin as necessary.

5. Once the shortbread is done baking, pour the coconut layer on top. Use a rubber spatula to spread evenly. Freeze for 15 minutes, or until slightly hardened so that the mango layer can rest on top.

6. While the coconut layer is freezing, cube mangoes until you have about 2 cups of mango chunks (I used about 2 large mangoes).

If you are using frozen mango cubes, be sure to thaw them before blending.

Stir together 2 tsp of arrowroot powder and 1 tbsp of water until the powder is dissolved.

Add the mango and arrowroot mixture to a blender and puree.

7. Pour the mango puree on top of the coconut layer and spread evenly.

Freeze until the bars are frozen through and hard enough to cut, about 2 hours.

8. Once the bars are frozen solid, cut them into even squares.

You should get 9-12 squares depending on the size that you cut them.

Let the bars fully thaw before enjoying. Store in the refrigerator to keep them at the perfect creamy consistency!

Recipe Credit/s: Livingfreshdaily