Food

Raw Vegan Lemon Mango Bars

I’ve been experimenting with lemon mango bars for a while now and could never get them to exactly what I was aiming for. Finally after my third try, I think I’ve nearly perfected them. This dessert is a healthy little bar that is raw, vegan, gluten free, and only contains a few simple ingredients. It’s a light treat if you’re in the mood for something other than chocolate, and they only take about 30-40 minutes to make.

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Raw Vegan Lemon Mango Bars
Serves 4
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Prep Time
40 min
Prep Time
40 min
Crust
  1. 3/4 cup dates
  2. 3/4 cup cashews
  3. 1/2 cup walnuts
Filling
  1. 1/2 cup soaked cashews
  2. 1/2 cup dates
  3. 1/4 cup walnuts
  4. 2 ripe mangos
  5. 1/2 of a lemon
  6. 1/4 cup almond milk
  7. 2 tsp. vanilla extract
Instructions
  1. Begin by measuring out 1/2 cup of cashews and letting them soak in water for a few hours to soften up. These will go in your lemon mango filling to give it texture
  2. Next you will start making your crust. In a high speed food processor, add 3/4 cup of cashews (not soaked) and 1/2 a cup of walnuts. Blend them until they are a powder.
  3. Add in 3/4 cup of dates and blend everything together well until you have a thick squishy texture. Depending on your food processor, this can take 5-10 minutes.
  4. Form your crust into a sticky ball and remove from the food processor. Put down a piece of wax or parchment paper into a square pan, then press your crust into the pan.
  5. Stick your crust into the freezer and begin working on your lemon mango filling.
  6. Cut up 2 ripe mangos and put them to the side. Cut open half a lemon and squeeze all of the juice out into a bowl. This should measure out to be 1/4 cup.
  7. In your food processor, add 1/2 cup of your soaked cashews (drain the water first), and 1/2 cup of walnuts. Blend these into a powder just like before, then add 3/4 cup of dates. Mix together well for 1-2 minutes.
  8. Add in your mangos and your lemon juice.
  9. Add in 1/4 cup of almond milk, and 2 tsp. of vanilla extract. Blend everything together really well until you have a yellow/orange creamy texture.
  10. Remove your crust from the freezer and add your lemon mango filling on top. Spread it out evenly all throughout, and stick it in the freezer for 3 hours.
Notes
  1. You can either keep these in the freezer for a firmer texture, or after the first initial 3 hours, store them in the fridge.
Mindfully Bliss http://mindfullybliss.com/
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