Tropical Bliss Bars

Ingredients:

For the Base:

1 cup almond flour

1/2 cup shredded unsweetened coconut

1/4 cup melted coconut oil

2 tablespoons honey or maple syrup

Pinch of salt

For the Filling:

1 cup canned coconut milk

1/2 cup fresh mango puree

1/2 cup crushed pineapple, drained

1/4 cup agave syrup or honey

1 tablespoon gelatin (or agar-agar for a vegan option)

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a bowl, combine almond flour, shredded coconut, melted coconut oil, honey, and salt. Mix until a crumbly dough forms, then press it firmly into the bottom of the prepared pan to form the base.

Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.

In a medium saucepan, combine coconut milk, mango puree, crushed pineapple, agave syrup, and gelatin. Heat over low-medium heat, stirring until the gelatin dissolves.

Remove from heat and stir in vanilla extract. Pour the tropical filling over the cooled crust and spread evenly.

Refrigerate for at least 4 hours or until set. Once set, lift the bars out of the pan using the parchment paper and cut into squares.

Prep Time: 15 minutes | Baking Time: 12 minutes | Total Time: 4 hours 27 minutes

Kcal: 200 kcal | Servings: 16 bars