These raw tropical bars were a pure refreshment after the almighty Raw Chocolate Peanut Butter Banana Cake. This is a simpler recipe for about 12 people to enjoy.
Base
- 1 ½ cups almond meal
- 1 ½ cups desiccated coconut
- ½ cup sesame seeds
- ½ cup almonds
- ½ cup rice syrup/maple syrup or agave
- ½ cup coconut oil
- ¼ cup lime juice
- 100 g dried mango cheeks
Cream
- ½ cup fresh pineapple
- 1 tbsp lime juice
- 1 tbsp rice syrup
- salt/vanilla
- 1 tbsp lecithin
- 4 tbsp coconut oil
- 1 cup raw cashews (soaked overnight)
Base: Blend all of the ingredients, except the almonds and mango cheeks. When blended put the dough into a separate bowl. Next blend your almonds (not to finely) and mango cheeks cut into pieces. Add it to your dough and mix together with hands. Prepare a cake tin with baking paper. Mold your dough into a square cake tin.
Cream: Blend everything together till you get a nice smooth cream. Pour it over your base and decorate as you wish. Freeze it for about 3 hours and than refrigerate.
Easy peasy! 🙂
