Vegan Mango Coconut Slice

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I have so many people around me these days that are going vegan or have been vegan. I think its great that we challenge ourselves and try and change up our eating habits. Which means it could be a bit harder for me to bake with all the time which is why I am not vegan , however I love trying out new things. Hence this vegan mango coconut slice. I think these slice are absolutely delicious and super easy to bake.

Here’s how you bake them! P.s if you bake them, post them on your social media with #bakedbyammna or tag me in Instagram @bakedbyammna

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INGREDIENTS :

Almond Base –

  • 256 g almond flour
  • 128 g vegan butter, melted
  • 32 g shredded coconut
  • 3 tbsp flaxseed

Coconut/Cashew Layer –

  • 256 g cashews, soaked for 2 hours
  • 128 g coconut cream
  • 32 g shredded coconut
  • 1/2 tsp vanilla extract
  • 32 ml water

Mango Layer –

  • 256 g mango, cubed
  • 4 tsp tapioca flour, you can find this at your local grocery store in the asian food section
  • 2 tbsp water
METHOD :
  1. Soak cashews for 2 hours, or overnight.
  2. Preheat oven to 176C. Add all the almond base ingredients to a food processor and blend until broken down and combined.
  3. Then pour it into a cake pan (Mine was 8 inches x 8 inches)lined with baking paper, make sure u have some baking paper hanging out so it’s easier to pull out once complete. Bake at 176C for 17-20 minutes, until golden brown. Leave to cool.
  4. For the coconut/cashew layer – drain the soaked cashews. Add all the ingredients to a blender or food processor and blend until smooth and creamy. Start with less water and add as needed to thin to a pudding like consistency.
  5. Pour it over the almond base and freeze for about 15 minutes to let set.
  6. While coconut layer freezes, mix the tapioca powder and water until the powder is dissolved. Add the mixture and the mango chunks to a blender and puree.
  7. Add the mango puree on top of the coconut layer and spread evenly. Freeze the bars until they are fully frozen through and hardened, about 2 hours.
  8. Once frozen, cut the bars into equal pieces. Let the bars fully thaw before enjoying. Store in the refrigerator to maintain the perfect creamy consistency.

P.s if you bake them, post them on your social media with #bakedbyammna or tag me in Instagram @bakedbyammna

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