These bars meet my ultimate combination checklist. They are delicious, vibrant and pack superpowers.
Turmeric is a very popular anti-inflammatory spice but can be challenging to use outside of spicy dishes or turmeric teas. This recipe uses turmeric in a subtle way that just adds a note of complexity to the dessert.
The main flavors of this dessert are layered mango, coconut, lemon, raspberry and a hint of turmeric.
These bars only lasted two days in our house. They are that good. And, did I mention how vibrantly beautiful they are?
I highly recommend trying these bars this summer.
Ingredients:
- 1 1/2 Cup Almonds
- 1 1/2 Cup Macadamia
- 1 1/2 Cup Large Fresh Medjool Dates (Pitted & Chopped)
- 1/4 Tsp Sea Salt
- 1 Tsp Vanilla Extract
- 10-14 Large Fresh Medjool Dates (Pitted & Chopped)
- 1 Tsp Vanilla Extract
- 3 Tbsp Fresh Squeezed Lemon Juice
- 1 Tbsp Coconut Oil
- 2 Tbsp Natural Almond Butter
- 3 Cups Frozen Mango Chunks
- 1/2 tsp Turmeric Powder
- 1/4 Cups Cashew Butter
- 1/2 tsp Vanilla Extract
- 1/2 Cup Coconut Cream (Pre-Refrigerated)
- 10 Drops Liquid Stevia (or 1-2 Tbsp Maple Syrup, Coconut Sap or Agave)
- 1/2 Cup Natural Cashew Butter
- 1 1/2 Raspberries
- 1/4 Cup melted Coconut Oil
- 8-10 Drops Liquid Stevia (If you don’t mind the sugar you can use Coconut Sap, Agave or Maple Syrup)
- 1 Tsp Lemon Juice
- 1 Tsp Vanilla Extract
Directions:
- Line an 8×8 baking dish with parchment paper and place in the freezer.
- Place all crust ingredients into your food processor and pulse until dough-like with still visible crushed nuts.
- Remove baking dish from freezer and press dough down evenly into baking dish.
- Place all lemon caramel ingredients into your food processor and blend until completely smooth.
- Spread evenly over dough.
- Place all mango cream filling ingredients into the food processor and blend until smooth. Spread evenly over the lemon caramel layer.
- Place squares in the freezer for an hour.
- Place all raspberry icing ingredients into the food processor and blend until smooth.
- Place into the refrigerator until squares are ready.
- Remove squares from the freezer and cut into squares.
- Top squares with raspberry icing. Enjoy!
- Store in the freezer.
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It took awhile to make this and then I didn’t like how it tasted. Too much cashew butter. That is all I could taste.