AIP Mango Dessert Bars (Edit recipe)

Here’s an AIP Mango Dessert Bar that is like a cream pie but in an easy to eat bar. This recipe fits the Paleo and AIP diets.

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	318
Fat:	20 g
Carbohydrates:	34 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	464 mg
Fiber:	1 g
Sugars:	12 g
Calculated per serving.

by Beth Chen

View original recipe

Serves: 8

Ingredients

For the Crust

1 cup Beth Blends Grain Free Flour Blend (8 oz bag)
1/4 tsp ground (vanilla bean powder) Vanilla Beans, or 1/2 tsp vanilla extract
1/4 cup Coconut Sugar
1/4 tsp Salt
1/3 cup Coconut Milk
1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening

For the Filling

2 cups Mango, pureed and warmed
1/4 cup Coconut Oil, melted
1/4 cup Honey
1/2 cup Coconut Cream, softened
pinch Salt
1 Tbsp Unflavored Gelatin

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees. Line a 8x8 inch baking dish with parchment.
For the crust, combine the Grain Free Flour Blend, vanilla powder, coconut sugar, salt and stir to combine. Next add the coconut milk and palm shortening. Stir to combine.
Pour the dough into the pan and press down until it’s even. Place the baking dish in the oven. Bake crust for 20 minutes. Once it’s done, remove from the oven and let cool for about 15 minutes.
While the crust is cooling, make the filling. Add all the ingredients to a blender, until smooth. Then pour over the crust.
Put the pan into the refrigerator and let chill for at least 4 hours or overnight. After it’s cold, cut into squares and serve.

Notes

You can use fresh or frozen mango. If you are using frozen, make sure it’s defrosted. // Make sure to use coconut milk and cream that is AIP friendly. // Use a high-quality grass-fed gelatin.