Mango Snack: Anti Inflammatory

Mango Snack: Anti Inflammatory

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.

Crust 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
Lemon Caramel Ingredients:
    • 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
Mango Cream Ingredients:
    • 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)
    • 1-2 Tbsp Maple Syrup,
Raspberry Icing Ingredients:
  • 1/2 Cup Natural Cashew Butter
  • 1 1/2 Raspberries
  • 1/4 Cup melted Coconut Oil
  • 1-2 Tbsp Maple Syrup,
  • 1 Tsp Lemon Juice
  • 1 Tsp Vanilla Extract
  1. Line an 8×8 baking dish with parchment paper and place in the freezer.
  2. Place all crust ingredients into your food processor and pulse until dough-like with still visible crushed nuts.
  3. Remove baking dish from freezer and press dough down evenly into baking dish.
  4. Place all lemon caramel ingredients into your food processor and blend until completely smooth.
  5. Spread evenly over dough.
  6. Place all mango cream filling ingredients into the food processor and blend until smooth. Spread evenly over the lemon caramel layer.
  7. Place squares in the freezer for an hour.
  8. Place all raspberry icing ingredients into the food processor and blend until smooth.
  9. Place into the refrigerator until squares are ready.
  10. Remove squares from the freezer and cut into squares.
  11. Top squares with raspberry icing. Enjoy!
  12. Store in the freezer.

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