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In the realm of desserts, no-bake options have gained immense popularity for their simplicity and ease of preparation. These delightful treats allow you to indulge your sweet tooth without the need for an oven, making them a favorite among both novice and experienced bakers alike. One such recipe that embodies the essence of summer and tropical flavors is the Tropical Bliss No-Bake Mango Coconut Bars. These bars are not only refreshingly delicious but also packed with wholesome ingredients, making them a guilt-free indulgence.

No-Bake Mango Coconut Bars

Indulge in a taste of the tropics with these delicious No-Bake Mango Coconut Bars! Perfect for summer, these bars are easy to make and require no baking. Packed with nutritious ingredients like ripe mango, coconut, and dates, they’re a guilt-free sweet treat. Enjoy them as a snack or dessert for gatherings and let the vibrant flavors transport you to a tropical paradise. Easy to prepare and filled with healthy benefits, they’re sure to satisfy your sweet cravings!
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Ingredients
  

1 cup processed dates (pitted)

1 cup rolled oats

1 cup unsweetened shredded coconut

1/2 cup almond flour

1/4 cup honey or maple syrup

1 cup ripe mango, pureed (about 1 large mango)

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

Pinch of salt

Extra shredded coconut for topping (optional)

Instructions
 

Prepare the Base: In a food processor, add the processed dates and pulse until a sticky paste forms. Add the rolled oats, shredded coconut, almond flour, honey (or maple syrup), melted coconut oil, vanilla extract, and salt. Pulse until everything is well combined and forms a sticky mixture.

    Mix in Mango: Transfer the mixture to a bowl and fold in the mango puree until evenly distributed. The mixture should be thick and sticky.

      Press into a Pan: Line a 9x9 inch baking dish with parchment paper, leaving some overhang on the sides for easier removal later. Press the mango-coconut mixture firmly into the dish using a spatula or your hands, spreading it evenly across the bottom.

        Chill: Cover the dish with plastic wrap and refrigerate for at least 2-3 hours, or until firm. For best results, chill overnight.

          Slice and Serve: Once the bars have set, remove them from the pan using the parchment paper overhang. Cut into squares or rectangles as desired. If you like, roll the bars in extra shredded coconut for a nice finish.

            Storage: Store the No-Bake Mango Coconut Bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage; just thaw them in the fridge before serving.

              Prep Time: 15 minutes | Total Time: 3 hours 15 minutes (includes chilling) | Servings: 12