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mango lemon bars

Mango Lemon Bars


  • Author: Anna Rios
  • Prep Time: 20
  • Total Time: 20
  • Yield: 6-8 bars 1x
  • Diet: Vegan

Description

These 10-ingredient Mango Lemon Bars are the frozen treats that you need to fulfill your sweet tooth! They are made with simple and wholesome ingredients but taste like as if they came straight out of an ice cream shop. Make them for a delicious, vegan, and gluten-free treat for the entire family.


Ingredients

Scale

Mango Sorbet:

  • 2 cups mango chunks
  • 1 can whole fat coconut milk
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 12 lemons, juiced
  • 12 tsp turmeric (optional*)
  • 1/4 cup granola (optional for topping)

Crust

  • 2 cups of Bakery on Main Rolled Oats, blended
  • 1 cup walnuts or pecans
  • 5 dates, soaked and pitted
  • 2 tablespoons ground flaxseed + 1/4 cup water
  • 1/2 teaspoon salt

Instructions

Crust:

  1. Mix ground flaxseed with water and allow flax egg to form (3-5 minutes). Soak dates in hot water for 10 minutes.
  2. Create oat flour by blending the oats in a blender until fine flour forms.
  3. Add walnuts to a food processor and blend until crumb-like texture forms.
  4. Add oat flour, soaked dates, flax egg, and salt to the processor. Process until a dough forms. If it does not appear to be dough use your hands to form it and if it sticks, you did it!
  5. Line loaf pan with parchment paper to remove the bars easier when they are done. Add dough to the loaf pan. Use your hands to press down, then use the back of a spatula to flatten it out. Set aside.

Mango Sorbet:

  1. Add mango chunks to a blender, along with coconut milk, coconut oil, maple syrup, and lemon juice. Blend until smooth.
  2. Pour over crust and add crumbled granola. Freeze overnight or for a minimum of 5 hours.
  3. When ready to serve, defrost for 20-30 minutes before eating. Enjoy!
  • Category: Dessert
  • Method: no-bake

Nutrition

  • Serving Size: 5 inch bar