It's been a minute since I've shared a no-bake dessert, and if you've been here a while, you know I'm ALL about any sort of ice cream/cheesecake bar situation.
If you're new to the idea, check out these recipes, and I can guarantee you'll be sold:
- Strawberry Vanilla Vegan Cheesecake Bars
- Vegan Avocado Key Lime Pie Bars
- Vegan Pistachio Cherry Cheesecake Bars
- Red, White & Blue Vegan Cheesecake Cups
- Creamy Vegan Lemon Bars
Considering I've received an abundance of mangos from my neighbor this summer who has a massive tree in her yard, this flavor combo was a no brainer.
While I have several new mango recipes up my sleeve coming soon, you can also check these out in the meantime if you love it as much as I do:
The crust is made from super easy, pantry-staple ingredients, many of which you might already have stocked. Blend together dates, coconut, and the nuts of your choice - here I used almonds and cashews. This provides the best combination of chew, crunch, and texture that makes these bars to dang delicious.
Yet the star of the show is the simple "ice cream" layer that takes minutes to whip up (and requires no churning like the real deal, thankfully).
Blend together cashews that have been soaked and drained (to soften) with ripe mango, coconut cream (adds so much creaminess and texture), maple syrup, lemon juice (for a little acidity to balance the sweet), vanilla extract, cinnamon, and a pinch of salt.
Pour this over the crust, and spread into an even layer. I love to top it off with toasted coconut flakes for a little extra punch of flavor. Now, just let the freezer do its thing - once they've set up, you'll cup them into squares, and enjoy!
Keep them stored in the freezer before serving at your next party, dinner at home, or whenever the craving strikes.
Yields 9 servings
- 1 cup cashews
- 1 cup almonds
- 1 cup pitted dates
- ½ cup unsweetened, desiccated (or shredded) coconut
- pinch of salt
Mango "Ice Cream" Layer
- 1 cup ripe mango, fresh or frozen (then thawed)
- ½ cup coconut cream
- 1 cup cashews, soaked for at least 4 hours and drained
- ¼ cup maple syrup
- juice of one lemon
- 1 tsp cinnamon
- 1 tsp vanilla extract
- pinch of salt
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