Mango Coconut Slice

Gluten free & Dairy free - Serves 12

Can you get any better than a healthy bounty bar with the added deliciousness of mango? You could even substitute the mango for other fruit like cherries, raspberries or even pineapple!

Mangoes are a good source of vitamins and minerals especially vitamin C and vitamin A, both potent antioxidants. Did you know that a 200g serve of mangoes provides you with up to 3 times your recommended daily intake of vitamin A and vitamin C? Mangoes also provide more beta-carotene than any other fruit to help protect your body against disease as well as fight the signs of ageing by assisting with the growth and repair of cells, tissues and skin.

Desiccated coconut is coconut flesh that has been ground and then dried. The drying process preserves most of the nutritional content of the nut. There is no doubt that coconut is high in saturated fat and as such, should be eaten in moderation. However, it is also a rich source of fibre as well as manganese and copper.  

Ingredients

Base:

  • 1 ½ cups raw almonds 
  • 1 cup pitted dates 
  • ¼ cup raw cacao powder 

Mango coconut filling:

  • 3 cups frozen mango 
  • 3 ¼ cups desiccated coconut 
  • 1/3 cup maple syrup 
  • ½ cup coconut cream (solid part only) 
  • ¾ cup coconut oil, melted 

Chocolate topping:

  • 2 ½ cups vegan chocolate or chocolate chips
  • ¼ cup coconut cream (solid part only) 

Method

1. Mix all the base ingredients in a food processor and blend until well combined and sticky.

2. Line a 20cm (8x8) square baking tin or dish. Press the base mixture into the tin to cover the bottom, making sure it is evenly spread. Set aside.

3. Add the frozen mangoes and coconut oil to a saucepan and simmer on low heat until the mixture has melted and the texture is like jam.  

4. Place the mango mixture into the food processor with the remaining filling ingredients and blend until well combined. Firmly press the mixture into the baking tin on top of the almond base. Place in freezer while making the chocolate topping.

5. Add the chocolate and coconut cream to a small saucepan over low heat. Melt until smooth, being careful not to let the chocolate burn the bottom. Pour over the mango filling layer, making sure it is evenly spread. Place back in the freezer for 2 hours or until very firm.

6. Slice into squares or rectangles with a warm sharp knife. Enjoy immediately or store in an airtight container in the fridge or in the freezer for up to one month.

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