No-Bake Mango And Coconut Super Slice
Course
Desserts
,
Snacks
Cuisine
Snacks
Servings
12
Servings
12
Ingredients
BASE
2 1/2
cups
rolled oats
1/2
cup
pitted dates
1/2
cup
boiling water
Middle
1
mango
cubed
1
cup
cashews
165
g
tin light coconut cream
2
tbsp
chia seeds
Top
1/4
cup
shredded coconut
Instructions
Soak Cashews for middle in boiling water for 15-20 minutes.
Soak dates for base in ½ cup boiling water for 5 minutes.
Place soaked dates including water into food processer, add oats and blitz on high until combined.
Press base mixture down firmly in lined 20 x 30cm slice tray, place in freezer.
Place cubed mango and coconut cream into a small pot and bring and simmer on low heat for 2 minutes, set aside to slightly cool.
Add cooled mango and coconut cream into food processor with chia seeds.
Drain soaking cashews and add drained cashews into food processor.
Blitz on high until smooth paste forms.
Pour mango mixture over base and sprinkle shredded coconut on top.
Return to the freezer for 1 hour until firm enough to slice.
Slice into 12 portions.
Store in air tight container in refrigerator for up to 4 days or freezer for up to 3 months.
Recipe Notes
Makes 12 serves at 180 calories per serve
Print Recipe
No-Bake Mango And Coconut Super Slice
Votes:
6
Rating:
4.5
You:
Rate this recipe!
Course
Desserts
,
Snacks
Cuisine
Snacks
Servings
Ingredients
BASE
2 1/2
cups
rolled oats
1/2
cup
pitted dates
1/2
cup
boiling water
Middle
1
mango
cubed
1
cup
cashews
165
g
tin light coconut cream
2
tbsp
chia seeds
Top
1/4
cup
shredded coconut
Course
Desserts
,
Snacks
Cuisine
Snacks
Servings
Ingredients
BASE
2 1/2
cups
rolled oats
1/2
cup
pitted dates
1/2
cup
boiling water
Middle
1
mango
cubed
1
cup
cashews
165
g
tin light coconut cream
2
tbsp
chia seeds
Top
1/4
cup
shredded coconut
Votes:
6
Rating:
4.5
You:
Rate this recipe!
Instructions
Soak Cashews for middle in boiling water for 15-20 minutes.
Soak dates for base in ½ cup boiling water for 5 minutes.
Place soaked dates including water into food processer, add oats and blitz on high until combined.
Press base mixture down firmly in lined 20 x 30cm slice tray, place in freezer.
Place cubed mango and coconut cream into a small pot and bring and simmer on low heat for 2 minutes, set aside to slightly cool.
Add cooled mango and coconut cream into food processor with chia seeds.
Drain soaking cashews and add drained cashews into food processor.
Blitz on high until smooth paste forms.
Pour mango mixture over base and sprinkle shredded coconut on top.
Return to the freezer for 1 hour until firm enough to slice.
Slice into 12 portions.
Store in air tight container in refrigerator for up to 4 days or freezer for up to 3 months.
Recipe Notes
Makes 12 serves at 180 calories per serve