Description
These mango crumble bars are a delicious and easy one bowl recipe. They are vegan, naturally gluten free, refined sugar free, made with whole natural ingredients and loaded with sweet and juicy mango. Perfect for a healthy snack or dessert!
Ingredients
Scale
Mango filling
- 1 cup mango puree, unsweetened (see notes)
- 2 tsp cornstarch
- 1 tbsp lemon juice
Crumble dough
- 1 cup rolled oats
- 1/2 cup oat flour (see notes to make your own)
- 1/2 cup shredded coconut
- 1 tbsp coconut sugar (or light brown sugar)
- 1/2 tsp ginger powder
- 1 pinch of salt
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
Instructions
Mango filling
- In a large mixing bowl, add all the mango filling ingredients and stir to combine. The mixture should be thick enough to be spread out in a dense layer. If it’s too runny, add a little more cornstarch and stir to combine. Set aside.
Crumble dough
- Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper.
- In a large mixing bowl, whisk together the oats, oat flour, shredded coconut, coconut sugar, ginger powder and salt. Add melted coconut oil, maple syrup and vanilla extract and stir to combine. The mixture should be dry and sandy with some larger pieces.
- Take about 2/3 of the mixture and using your fingers, press tightly into the bottom of the pan in an even and compact layer.
- Pour the mango mixture over the crust and spread using a spatula.
- Evenly sprinkle the remaining crumble dough on top to fully cover the mango filling. Distribute the dough using your fingers and gently press into the filling.
- Bake for 35 minutes or until the top of the bars is crisp and lightly golden. Carefully watch the bars at the end of the baking time as they can brown quickly.
- Remove from the oven, place the pan on a wire rack and allow to cool at room temperature for 15 minutes. Then transfer the pan to the fridge and chill for 40 minutes to firm.
- Once they’re completely chilled, remove from the pan and slice the bars.
Notes
- These bars will keep at room temperature in an airtight container for up to 5 days, in the fridge for up to 7 days, or in the freezer for 1 month.
- For this recipe, I’ve used Ethiquable natural unsweetened mango puree with chunks. You can use whatever mango puree you want, just make sure it’s thick and not too runny. You can also easily make your own mango puree by blending raw ripe mango flesh until perfectly smooth.
- Make your own oat flour by blending rolled oats until finely ground. If you’re gluten free, make sure to use certified gluten free oats.