Hello friends! Today we are making this no bake vegan dessert! Vegan Mango Bars! Also paleo, refined sugar free, and gluten-free. So creamy and easy to make! Plus, don’t forget to check out the video on how to make them, in this page!
I want to start out by saying these were SO delicious! And, of course I would say that because this is my blog, this is my recipe, and I gotta “sell” it to you somehow.
But what if I told you I ate the entire pan of these babies? I don’t be eating all the desserts I make, and let alone the whole entire pan. But these Vegan Mango Bars have a special place in my heart, or in my stomach. Because seriously, they are everything that’s right in this world.
If you follow my blog at all, you know that vegan baking is one of my passions. And you may also know that I am (almost) a vegan. I eat pretty much 100% vegan at this point, with one exception or another when I taste test a dessert I make that is not vegan.
Anyway, let’s get to the recipe!
How to make Vegan Mango Bars (vegan mango cheesecake bars)
Before you make the crust, I recommend you make the mango jam. At least a few hours before making the cheesecake. So the jam has a chance to set and chill.
The mango jam is super easy to make, and you will ask yourself why you don’t make this everyday. You will seriously want to eat it with a spoon.
Remember to adjust the amount of sweetener according to how sweet you like it, and how sweet your mango already is. Luckily is mango season here now, so my mangos were super sweet and incredibly delicious!
Also, make sure to soak the cashews in water the day before and leave them soaking overnight. Or soak them in hot water for at least a couple hours.
The base is a no-bake cookie crust. Made of 5 ingredients only.
- Medjool dates
- Almond flour
- Coconut oil
- Maple syrup
- Cocoa powder
In the picture you only see 4 ingredients. Can you see which one is missing? It’s the maple syrup. And if you watch the video you will see I totally forgot to add the maple syrup until I was already making the recipe, and I went like: “Oh why is this crust not coming together? It feels like it needs more liquid.” Then I went: “Ohhhhhh right! I forgot the maple syrup. Ooops!”
Anyway, place all ingredients for the crust in a food processor. Until the crust clumps together when you pinch it between your fingers. (Watch the video if possible, I show everything in there.)
Press the crust on the bottom of a 9×9″ or 8×8″ square pan. I used a 9×9″.
I like these pans by Wilton that come with the top. I find them super practical!
Anyway, after you press the crust on the bottom of the pan, keep the pan in the freezer while you make the cheesecake.
To make the cheesecake, drain the cashews, and make sure to squeeze them gently to remove any excess water.
Then place all ingredients for the cheesecake batter in the food processor.
And process for a few minutes until very creamy.
Processing time will depend on how potent your food processor is.
Pour vegan cheesecake batter over chilled crust.
Now spoon some of the mango jam on top of the cheesecake.
Use a knife to swirl the jam in the vegan cheesecake batter. And then use a spatula to smooth out the top.
Place the Vegan Mango Bars in the freezer overnight.
Remove them from the freezer about 15 minutes before serving so they have a chance to come to room temperature slightly.
You can store them in the freezer for up to 2 weeks, and in the fridge for up to 4-5 days. Make sure to cover them well.
If you like this recipe for Vegan Mango Bars, you may also like these other Vegan cheesecake recipes:
- Vegan Brownie Chocolate Chip Cheesecake
- Beet Crystals Vegan Cheesecake
- Vegan Matcha Cheesecake
- Almond Blueberry Vegan Cheesecake
- Fig Pistachio Vegan Cheesecake
- Vegan Strawberry Cheesecake
Check out some more of my Vegan Desserts and Sweets HERE!
I hope you liked today’s recipe!
Thank you so much for reading my blog and following along. Or thanks for visiting if this was your first time, I appreciate everything! Sending love to everyone!
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Vegan Mango Bars
- 1 cup medjool dates
- 2 3/4 cups almond flour
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
- 6 tablespoons coconut oil melted
- 3 cups chopped mangos
- 3 tablespoons maple syrup
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 2 cups raw cashews
- 1/2 cup coconut oil melted
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice freshly squeezed
- 1 teaspoon vanilla extract
Place all ingredients in a food processor. Process until the ingredients come together in a dough. When you pinch the dough between your fingers, it must clump up together. If the dough seems dry, add a bit more maple syrup/coconut oil, or another liquid to help bring the dough together. But make sure to add just a tiny bit, just enough to make the dough clump up together.
Line a 9×9” or 8×8” pan with parchment paper. Press the crust down on the bottom of the pan.
Place it in the freezer while you make the cheesecake.
I recommend making this a few hours prior, or the day before, so the jam has a chance to cool down and chill in the fridge.
Place mango and maple syrup in a small saucepan. Bring to a boil over medium heat, stirring constantly.
Let it simmer for about 10 minutes. At this point, you can run the mangos in the food processor to make a smooth jam.
Return it to the pan.
Mix cornstarch and water until cornstarch has dissolved.
Add it to the pan with the mangos. Let it simmer while stirring, for a few minutes, until thickened.
Transfer to a container.
Let it cool and then place it in the fridge.
Soak the cashews in water the day before. Or soak them in hot water a few hours before making the recipe.
Drain cashews and make sure to squeeze them gently to remove the excess water.
Place cashews, coconut oil, coconut cream, maple syrup, lemon juice, and vanilla in a food processor.
Process until creamy, for a few minutes. Stop to scrape in between. Depending on how potent your food processor is, you might need 4-6 minutes processing.
Pour the batter over the crust.
Spoon mango jam on top of the batter.
Use a knife to swirl the jam around.
Then, use an offset spatula to smooth the top.
Place cheesecake in the freezer overnight.
Let cheesecake sit at room temperature for 15 minutes before serving.
Keep it in the freezer for up to 2 weeks, or in the fridge for up to 4 days.