Here’s a Mango AIP Dessert Bar that is like a cream pie but in an easy to eat bar. This recipe fits the Paleo and AIP diets.
What is AIP baking?
It’s baking but with AIP friendly ingredients like coconut milk, grain free flours, coconut sugar, honey, etc.
What flour is AIP?
Tapioca, cassava, coconut, tigernut, arrowroot and green plantain flours are all AIP. For this recipe, Beth Blends Grain Free Flour Blend was used which is made from tapioca, cassava, and coconut flour as well as baking soda and cream of tartar.
Is coconut sugar AIP compliant?
Yes. Not all sweeteners are excluded. Coconut sugar and honey are totally fine if you are in the elimination stage of the autoimmune protocol. Just be sure to monitor your sugar. It should be used in moderation.
Ingredients
- Beth Blends Grain Free Flour Blend: Combination of AIP friendly flours.
- Vanilla Powder or Vanilla Extract: I prefer vanilla powder, but vanilla extract can be used in this recipe.
- Coconut Sugar
- Salt: Make sure to use sea salt.
- Gelatin: Make sure to use a high quality grass-fed unflavored gelatin.
- Coconut Milk: Use an AIP friendly coconut milk. Make sure to read the ingredients.
- Palm Shortening: Use palm shortening not palm oil. It’s not the same thing!
- Mango: This can be fresh or frozen mangoes. Just make sure that the mango is defrosted if using frozen.
- Coconut Oil
- Honey
- Coconut Cream: Again, use an AIP friendly coconut cream. Make sure to read the ingredients.
How to make Mango AIP Dessert Bars
1. Preheat the oven to 350 degrees. Line a 8x8 inch baking dish with parchment.
2. 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.
3. 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.
4. While the crust is cooling, make the filling. Add all the ingredients to a blender, until smooth. Then pour over the crust.
5. 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.
Tips for making the best Mango AIP Dessert Bars
- You can get Beth Blends Grain Free Flour Blend here.
- 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. Here is a good coconut milk to use. And here’s a coconut cream.
- Use a high-quality grass-fed gelatin.
- This is the palm shortening used for this recipe.
- Here is the vanilla powder used in this recipe.
If you like this recipe, you’ll love these AIP desserts
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AIP Mango Dessert Bars
Ingredients
For the crust
- 1 cup Beth Blends Grain Free Flour Blend
- 1/4 cup Vanilla Powder or 1/2 teaspoon Vanilla Extract
- 1/4 cup Coconut Sugar
- 1/4 teaspoon Salt
- 1/3 cup Coconut Milk
- 1/4 cup Palm 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 tablespoon Gelatin
Instructions
- 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.
Video
Notes
- You can get Beth Blends Grain Free Flour Blend here.
- 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. Here is a good coconut milk to use. And here’s a coconut cream.
- Use a high-quality grass-fed gelatin.
- This is the palm shortening used for this recipe.
- Here is the vanilla powder used in this recipe.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Hi. This looks delicious. Do you use the gelatin powder in the crust (how much, if yes?), the the filling, or both? Your instructions say to use it in the crust, but you only list it for the filling.
Thxx.
That's just a typo. There is no need for gelatin in the crust. It's only used in the filling. So sorry about the confusion. Thanks for bringing it to my attention.