Tranche de mangue et de noix de coco

These delicious bite-sized mango slices are the perfect snack to support your gut health. They can help get your bowels moving as well as feed the good guys in your gut. Mango can also help to reduce inflammation whilst coconut soothes your digestive tract and helps to maintain intestinal health. Yum for my tum! 

Serves 12

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.