AIP Mango Dessert Bars
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.
Servings: 8 servings
Calories: 310kcal
Ingredients
For the crust
- 1 cup Beth Blends Grain Free Flour Blend
- 1/4 teaspoon 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
Serving: 1serving | Calories: 310kcal | Carbohydrates: 34g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 87mg | Potassium: 147mg | Fiber: 1g | Sugar: 18g | Vitamin A: 446IU | Vitamin C: 16mg | Calcium: 9mg | Iron: 1mg