Makes
16 squares
INGREDIENTS
Filling
- 3/4 cup mashed avocado
- 1/4 cup + 1 tbsp coconut nectar
- 1/3 cup lime juice
- 1/4 tsp vanilla extract
- 1/3 cup + 2 tbsp melted coconut oil
- 3 tbsp melted coconut butter
- 2-3 tsp lime zest
METHOD
- Grind the coconut, almonds, cashews, and dried mango to flour in a food processor. Grind briefly. Add the dates, water, and salt. Grind until the dates are broken down. Press the mixture into the bottom of an 8-inch-square pan.
- Blend the avocado, sweetener, lime, and vanilla in a blender until smooth. Add the oil, butter and zest. Blend again to incorporate. Spread the filling over the crust.
- Chill in the freezer for 2 to 4 hours and then in the fridge for 6 to 8 hours or until set. Slice into bars. Sprinkle with dried coconut, mango, or a drizzle of melted coconut butter.
