Coconut Mango Squares

I recently made the decision to eat more whole foods, and cut out processed sugar from my diet, but I will always have a soft spot for sweets and desserts, so I tried a new recipe for these Coconut Mango Squares. These are refined sugar free, lightly sweetened with mangos and dates, and made with a coconut and oat crust. The squares are creamy, and hold their shape well, (similar to this no bake cheesecake recipe). 
The Home Baked Vegan’s recipe for Coconut Mango Squares are:
Vegan Friendly
Egg Free
Dairy Free
Soy Free
Gluten Free
Refined Sugar Free
Nut Free (contains coconut)

Here is the recipe for The Home Baked Vegan’s Coconut Mango Squares:



Ingredients:

Crust:
1 Cup Shredded Coconut
1/2 Cup Rolled Oats
1/4 Cup Coconut Oil, melted

Filling:
2 Cups Mango
1 3/4 Cups Coconut Milk
1/2 Cup Dates
2 Tbsp Coconut Oil
6 Tbsp Corn Starch
Method:

Preheat the oven to 350’F
In a blender or food processor, pulse together the shredded coconut, oats, and 1/4 Cup melted Coconut oil, until the oats are coarse crumbs, and the ingredients are all combined. 
Press into the bottom of an 8″ square baking pan. 
Bake the crust for 10 minutes, just until the edges turn light golden brown.
While the crust bakes, prepare the filling:

Add all of the ingredients for the filling into a blender, and blend together until smooth.
Transfer to a small saucepan over medium heat, and stir constantly until the mixture thickens and begins to pull away from the edges of the saucepan when stirred. 
Spread the mango mixture into the pan, and freeze for 2 hours. 
Remove from the freezer and slice into squares. Store in an airtight container in the refrigerator. 
Enjoy!

Vegan Smoky Maple Coconut Bacon
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Vegan Smoky Maple Coconut Bacon



Yield: 12

Author: Alexandra Tugade | The Home Baked Vegan
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Coconut Mango Squares

Coconut Mango Squares

Vegan, Gluten Free, Refined Sugar Free, Soy Free

Ingredients:

Crust
  • 1 Cup Shredded Coconut
  • 1/2 Cup Rolled Oats
  • 1/4 Cup Coconut Oil, melted
Filling
  • 2 Cups Mango
  • 1 3/4 Cups Coconut Milk
  • 1/2 Cup Dates
  • 2 Tbsp Coconut Oil
  • 6 Tbsp Corn Starch

Instructions:

  1. Preheat the oven to 350’F
  2. In a blender or food processor, pulse together the shredded coconut, oats, and 1/4 Cup melted Coconut oil, until the oats are coarse crumbs, and the ingredients are all combined.
  3. Press into the bottom of an 8″ square baking pan.
  4. Bake the crust for 10 minutes, just until the edges turn light golden brown.
  5. While the crust bakes, prepare the filling:
  6. Add all of the ingredients for the filling into a blender, and blend together until smooth.
  7. Transfer to a small saucepan over medium heat, and stir constantly until the mixture thickens and begins to pull away from the edges of the saucepan when stirred.
  8. Spread the mango mixture into the pan, and freeze for 2 hours.
  9. Remove from the freezer and slice into squares. Store in an airtight container in the refrigerator.

Calories

211.55

Fat (grams)

16.06

Sat. Fat (grams)

13.77

Carbs (grams)

17.20

Fiber (grams)

1.79

Net carbs

15.41

Sugar (grams)

8.39

Protein (grams)

1.61

Sodium (milligrams)

25.30

Cholesterol (grams)

0.00

Created using The Recipes Generator

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