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Vegan Mango Bars

Vegan Mango Bars

These Vegan Mango Bars are the perfect no bake treat! Also paleo, refined sugar free, gluten free. So creamy and easy to make!
Course Dessert
Cuisine American, vegan
Keyword cheesecake, mango
Prep Time 30 minutes
Resting time 9 hours
Total Time 9 hours 30 minutes
Servings 9 bars
Calories 450 kcal
Author camila

Ingredients

Crust

  • 1 cup medjool dates
  • 2 3/4 cups almond flour
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup
  • 6 tablespoons coconut oil melted

Mango Jam

  • 3 cups chopped mangos
  • 3 tablespoons maple syrup
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

Cheesecake

  • 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

Instructions

Crust

  1. 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.
  2. Line a 9x9” or 8x8” pan with parchment paper. Press the crust down on the bottom of the pan.
  3. Place it in the freezer while you make the cheesecake.

Mango Jam

  1. 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.
  2. Place mango and maple syrup in a small saucepan. Bring to a boil over medium heat, stirring constantly.
  3. Let it simmer for about 10 minutes. At this point, you can run the mangos in the food processor to make a smooth jam.
  4. Return it to the pan.
  5. Mix cornstarch and water until cornstarch has dissolved.
  6. Add it to the pan with the mangos. Let it simmer while stirring, for a few minutes, until thickened.
  7. Transfer to a container.
  8. Let it cool and then place it in the fridge.

Cheesecake

  1. Soak the cashews in water the day before. Or soak them in hot water a few hours before making the recipe.
  2. Drain cashews and make sure to squeeze them gently to remove the excess water.
  3. Place cashews, coconut oil, coconut cream, maple syrup, lemon juice, and vanilla in a food processor.
  4. 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.

To assemble

  1. Pour the batter over the crust.
  2. Spoon mango jam on top of the batter.
  3. Use a knife to swirl the jam around.
  4. Then, use an offset spatula to smooth the top.
  5. Place cheesecake in the freezer overnight.

To serve

  1. Let cheesecake sit at room temperature for 15 minutes before serving.

Storage

  1. Keep it in the freezer for up to 2 weeks, or in the fridge for up to 4 days.
Nutrition Facts
Vegan Mango Bars
Amount Per Serving (1 bar)
Calories 450
* Percent Daily Values are based on a 2000 calorie diet.