No-Bake Mango Coconut Bars

In the world of desserts, few things are as appealing as no-bake recipes. These delightful creations offer the perfect solution for those hot summer days when turning on the oven seems like the last thing anyone wants to do. The Tropical Bliss No-Bake Mango Coconut Bars stand out as a particularly enticing option, combining the vibrant flavors of mango and coconut into a refreshing, healthy treat that can be enjoyed any time of the year. With their simple preparation and wholesome ingredients, these bars are not only a feast for the taste buds but also a nourishing choice for your body.

Discover the refreshing delight of Tropical Bliss No-Bake Mango Coconut Bars, the perfect summer treat that requires no oven! Combining the vibrant flavors of ripe mango and creamy coconut, these bars are quick to prepare and made with wholesome, natural ingredients. Ideal for snacks or impressing guests, they’re packed with nutrition and low in refined sugars. Learn how to whip up this tropical delight and enjoy its delicious flavors anytime, all year round!

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Ingredients

1 ½ cups pitted Medjool dates

1 cup raw cashews

1 cup rolled oats

½ cup unsweetened shredded coconut

1 ripe mango, peeled and diced

¼ cup coconut oil, melted

1 teaspoon vanilla extract

½ teaspoon sea salt

½ teaspoon ground turmeric (for color)

Extra shredded coconut for topping

Instructions

Prepare the Cashews:

- Soak the raw cashews in water for at least 4 hours, then drain and rinse well.

Blend the Base:

- In a food processor, combine the soaked cashews, pitted Medjool dates, rolled oats, shredded coconut, melted coconut oil, vanilla extract, sea salt, and ground turmeric. Process until the mixture is sticky and well combined, but still has some texture.

Add Mango:

- Gently fold in the diced mango. If preferred, you can pulse a few times in the food processor to integrate the mango slightly, but be careful not to completely puree it. You want chunks of mango.

Press the Mixture:

- Line an 8x8 inch square baking pan with parchment paper. Pour the mango-coconut mixture into the pan and press it down firmly using your hands or the back of a spatula until it’s evenly spread and compact.

Chill:

- Sprinkle extra shredded coconut on top for garnish and cover the pan with plastic wrap. Place it in the refrigerator to set for at least 2 hours.

Slice and Serve:

- Once the mixture has firmed up, remove it from the pan by lifting out the parchment paper. Cut into bars or squares as desired. Serve chilled or at room temperature.

Storage:

- Store any leftover bars in an airtight container in the refrigerator for up to 1 week, or you can freeze them for longer storage.

Prep Time, Total Time, Servings: 15 min | 2 hours | 12 bars