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Lilly’s Table

 
 
© Lillys-Table.com Photo of Mango-Date Bars
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Mango-Date Bars

from Mango Date Bars, the Week of July 21, 2013

If you enjoy date rolls or Larabars you will love whipping these up. This recipe does require a food processor to prepare. A bit of flax meal is added for a boost of fiber, but is optional. Coconut oil adds a few more immune boosting vitamins and healthy fat. Wrap these up and take them on the go for breakfast or a snack.

Ingredients

  • 12 ounces date, pitted, about 2 cups, chopped
  • 8 ounces almond, raw, about 1 1/2 cups
  • 3 ounces dried mango, about 4-5 slices, torn in pieces
  • 2 tablespoons coconut oil, or juice
  • ½ cup flax meal, ground

Serving Size: 6 People

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Preparation Instructions

Pulse the almonds a few times in the food processor. Remove and add the dates, dried mangoes, coconut oil and salt. Pulse until it appears paste like. Return the almonds to the food processor with the flax meal. Pulse until fully incorporated. You may need to scrape the bowl a few times.

Line a brownie pan with parchment or wax paper. Press the paste into the pan in an even layer. Leave open in the fridge for at least 30 minutes to dry out slightly and harden.

Remove the large bar to a cutting board and cut into 2 × 4 inch pieces or the serving size you prefer. Wrap individual pieces in plastic wrap or wax paper.

Store in the fridge for 1-2 weeks or place in the freezer for 1-2 months.