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Vegan Mango Nice Cream Bars (Gluten-Free)
These date-free Vegan & Gluten-Free Mango Nice Cream Bars make for one easy, healthy, delicious, and refreshing frozen treat! A creamy frozen mango banana ice cream filling sits atop a chewy cardamom almond crust in this delightful dessert.
Prep Time
10
minutes
mins
Freezing Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Course:
Snacks, Sweets, Vegan
Cuisine:
Vegan
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
286
kcal
Author:
Kristen Wood
Ingredients
Chewy Cardamom Crust
1
cup
golden raisins
or medjool dates
3/4
cup
almond flour or meal
1
tbs
coconut oil
contents of 1 green cardamom pod
or 1/4 tsp ground cardamom
Mango Nice Cream
2
frozen bananas
1
fresh ripe mango
3
tbs
coconut oil
pinch
ground turmeric
pinch
ground cinnamon
US Customary
-
Metric
Instructions
In a food processor or high speed blender combine almond flour, raisins, 1 tbs coconut oil, and cardamom.
Blend until evenly broken down and sticky. You want to preserve a bit of texture here.
In a parchment lined bread loaf pan press your crust mixture down evenly and firmly completely lining the bottom of the pan.
Place in the freezer while you prepare your nice cream filling.
In a food processor or blender combine frozen bananas, mango, 3 tbs coconut oil, turmeric, and cinnamon.
Blend until smooth and creamy.
Remove loaf pan from freezer.
Pour nice cream mixture on top of crust. Smooth the top with a spoon ensuring an even layer.
Cover and place into the freezer for at least three hours before serving.
When ready to serve. Lift the parchment, place on a cutting boards and slice into bars.
Keep covered and stored in the freezer for up to 2 weeks.
Enjoy!
Nutrition
Serving:
1
bar
|
Calories:
286
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Sodium:
4
mg
|
Potassium:
379
mg
|
Fiber:
4
g
|
Sugar:
24
g
|
Vitamin A:
398
IU
|
Vitamin C:
17
mg
|
Calcium:
48
mg
|
Iron:
1
mg