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Eunice Gwanmesia's avatarEunice Gwanmesia

Vegan Chocolate and Mango Bar

A bright and delicious plant-based Vegan Chocolate & Mango Bars recipe to share with loved ones this season
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Prep Time 3 hours
Cook Time 30 minutes
Resting Time 2 hours
Total Time 5 hours 30 minutes
Servings: 6
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup pecans toasted
  • 1 1/4 cup Almond powder
  • pinch salt
  • 1 1/4 tbsp cocoa powder
  • 1.4 oz coconut oil melted
  • 2 tbsp water
  • 1 tsp Flaxseed powder
  • 1/2 tsp vanilla extract
Mango Curd
  • 2 cups Mango puree peeled, cubed and puree
  • 2 tbsp Marple syrup
  • 2 tbsp lime juice
  • 1 tbsp cornstarch
  • 1 tbsp water
Chocolate Layer
  • 1 tbsp vegan dark chocolate chips
  • 3 tbsp full-fat coconut milk
  • 1 tbsp coconut oil
  • pinch sea salt

Equipment

  • 1 Stand mixer Either hand or stand mixer

Method
 

Based Layer
  1. Pulse pecans, almond powder and salt in a blender
  2. Transfer to a mixing bowl and all ingredients; blend until sticky. Be careful not to over blend so oil does not separate
  3. Press into a lined 8x8 pan and chill.
Mango curd
  1. Dissolve corn starch in water.
  2. Heat mango purée and maple syrup in a saucepan.
  3. Add starch mixture and cook 2–3 minutes.
  4. Add lime juice and stir
  5. Spread over base and chill for about 3 hours in the freezer or until it cools down and thickens
Chocolate Layer
  1. Melt chocolate, coconut milk, coconut oil, and sea salt together.
  2. Pour over cold mango layer
  3. Chill for 1-2 hours in the fridge
  4. Cut in squares and top with some caramelized pecans

Notes

For chocolate chips and best results, I recommend Yupik Organic Dark chocolate. It is GMO-free, gluten-free, Kosher, Vegan, and Dairy-free. 
You can also substitute the lime juice with passion fruit juice to add a more tropical flavor.
For best results, let to chill overnight in the fridge before cutting and serving. Use a warm knife to cut through.