Ever since I made guilt free blondies I had this wonderful idea for a mango variety. I upped it a notch by excluding all sugar sources. A standard dessert bar or blondie recipe can call for up to 1 cup of refined sugar, 1/4 cup of butter, 1 cup of all purpose flour and an egg leaving one feeling as though they ate a heavy dessert, a bit weighed down. This recipe calls for no refined sugar or sugar substitutes, no butter or oil, uses gluten free oats instead of all purpose flour and bypasses the egg. Only 5 plant-based good for your body and soul ingredients are in this recipe making your body smile from the inside out.
Mango, oats, a pinch of salt, freshly squeezed lime juice and coconut flakes are all that are needed. It's made incredibly easily in a food processor and transferred to a lined pan, baked, cooled, easily sliced and readily enjoyed. I'd like to give thanks to the Creator of All and Creative Goddess energy within that I feel helped me create such a divine recipe. The worst part about this recipe as my husband would say, is that I didn't make two pans. :) This recipe is a for-sure keeper, a hands down winner, a "I'll have just one more... I can't believe they are all gone" and a unique one of a kind creation. If you make this recipe I'd love to see it! Tag #artisticvegan and I'll re-post. With love and a desire to buy more mangoes to make this recipe again - Christa
Get the recipe below or watch this short video.
Prep Time: 10-15 Minutes | Bake Time: 25 Minutes | Makes: 8 Bars
125 Calories per bar
Ingredients:
3/4 Cups Mango Puree
1/8 tsp Sea Salt
1 1/2 tsp Freshly Squeezed Lime Juice
1 1/2 Cups Oat Flour (Gluten-free oats ground into flour)
1/2 Cup Mango Pieces
Top with:
1/3 Cup Mango Pieces
1/4 Cup Coconut Flakes
(Ripe Ataúlfo Mangoes were used in this recipe)
Peaceful Preparation:
Storage:
Serve fresh or store in a sealed container in the fridge for 3-4+ days. Freeze for longer term storage. We've enjoyed all 3 ways, each being delicious!
125 Calories per bar
Ingredients:
3/4 Cups Mango Puree
1/8 tsp Sea Salt
1 1/2 tsp Freshly Squeezed Lime Juice
1 1/2 Cups Oat Flour (Gluten-free oats ground into flour)
1/2 Cup Mango Pieces
Top with:
1/3 Cup Mango Pieces
1/4 Cup Coconut Flakes
(Ripe Ataúlfo Mangoes were used in this recipe)
Peaceful Preparation:
- Preheat the oven to 350 degrees F. Prepare a pan by lining it with parchment paper or aluminum foil, lightly greased, with high sides for ease of removing.
- In a food processor, process mangoes until you have 3/4 cup puree. Add 1/8 tsp sea salt, 1 1/2 tsp freshly squeezed lime juice and process until combined. Add 1 1/2 cups oat flour and process until very well combined, about 1 - 2 minutes, the batter will be thick.
- Stir in 1/2 cup of fresh mango pieces. Spread evenly into the prepared pan. Top with 1/3 cup mango pieces and 1/4 cup coconut flakes. Bake for 25 minutes or until a knife comes out relatively clean.
- Leave in the pan to cool for 15 minutes, carefully remove from pan. Allow to cool completely. Slice in half. Transfer to a cutting board. Cut into squares, makes 8 bars with a blondie-like consistency. Cleaning the knife in-between slices will result in cleaner slices.
Storage:
Serve fresh or store in a sealed container in the fridge for 3-4+ days. Freeze for longer term storage. We've enjoyed all 3 ways, each being delicious!
