17/12/2025
Raw Mango Coconut Cream Bars
If you’re looking for a make-ahead dessert that’s a crowd pleaser amongst adults and kids alike, I’ve got a winner for you!
There are few combinations better than mango and coconut, but when you add a hint of lime and a crunchy base, your tastebuds will be in heaven.
As an added bonus, they’re gluten free, dairy free and refined sugar free so they’re suitable for a wide range of dietary restrictions.
Head to the to stock up in bulk on the pantry essentials so you can whip up a batch whenever guests are coming, or whenever you want a batch of deliciousness for yourself.
__________________________________
Base:
3/4 cup almonds
1/2 cup walnuts
1 cup shredded coconut
2-3 fresh Medjool dates
1-2 tsp lime zest
2 tbsp coconut oil, melted
_________________________________
Filling:
2 cups cashews, soaked over night
2 cups fresh or frozen mango
Juice and zest of one lime
1 cup coconut milk
1/4 cup coconut butter
1/4 cup coconut oil
1/3 cup raw honey
__________________________________
Method:
Place the almonds and walnuts in a food processor and process to a fine crumb. Add in the dates, lime zest, shredded coconut and coconut oil, and pulse until combined.
Press the mixture into a square cake tin and place in the fridge.
For the filling, place all the ingredients EXCEPT the mango in a high powered blender and blend until smooth and creamy.
Remove 1/2 of the mixture into a bowl. Add the mango to the remaining mixture in the blender and blend again until smooth.
Place alternating spoonfuls of each mixture on top of the base. Once all the mixture is used up, use a skewer to swirl the colours together.
Place in the freezer for 2-3 hours to set.
Take out of the freezer 20 minutes before slicing into bars.
Julia 💚