Ingredients
Equipment
Method
Coconut Cookie Crust
- Add the coconut flour, coconut flakes, dates, salt, and lemon zest to a food processor or blender. Blend until the dates are well incorporated. Add water if needed. Aim for a sandy texture, something that holds when pressed together.
- Line a 9" square baking pan with parchment paper. Drop the crust over the bottom of the pan, then press firmly to create an even layer.
Coconut Caramel
- Strain the liquids from the can of coconut milk into a small hob over the stove. Turn the heat to medium high.
- Add the dates to the coconut water and bring the mixture to a healthy simmer or gentle boil for 1 minute, stirring constantly.
- Pour the softened dates and warm coconut water into a blender. Puree until smooth.
- Stop blending and add the coconut flakes. Pulse just a couple times to incorporate (don't overmix).
- Spread the coconut caramel in an even layer overtop the crust. Pop in the fridge to chill while you make the mango cream.
- Bake the crust in the oven at 350℉ for 8-10 minutes, or until the edges are golden.
Mango Cream
- Wipe down your blender. Add the mango chunks and cream from a can of coconut milk. Blend on high until smooth and creamy.
- Pour the mango cream overtop the prepared crust layer. Use a spatula to smooth the top.
Chill and serve
- Chill the bars in the freezer for two hours or in the fridge for 6 hours.
- Before serving, top with extra coconut flakes. Slice with a sharp, clean knife.
- Store in the fridge for up to 6 days.