So here it comes: the third recipe of my Chocolate Bar frenzy featuring this Mango and Raspberry Cream bar! This bar differs from the creamy peanut butter and dragonfruit hemp bars as it’s super fruity. The mango creates such a flavor explosion, it’s unbelievable.
I used mango powder for this recipe which is a freeze dried powder made of 100% organic mangos. If you don’t have any fruit powders on hand you could even use real mango: just blend it thoroughly and add a little coconut or oat flour until you get a firm dough. Don’t be afraid to experiment here with the ingredinets you have at home! But having fruit powders around is always great for smoothies, raw cakes or chocolates. If you are interested what always have in my pantry to make my cakes extra yummy read here.
I really hope you do like this recipe. If you do your own version of my mango creamy raspberry bar please let me know how it went! I would love to hear from you!
- 40g mango powder
- 30g melted coconut oil
- generous pinch of salt
- ½ tsp turmeric
- 2 tbsp coconut sugar
- 3 tbsp plant based milk
- handful chopped hazelnuts
Raspberry Cream Layer
- Coconut cream of 1 can coconut milk (place a tin of coconut milk in the fridge overnight so the water can separate from the solid coconut cream, open the tin and soop out the solid white part leaving the coconut water for smoothies or other drinks)
- Handful dried raspberries (but fresh will do as well, don’t go for the frozen ones they will water too much)
- 1 tbsp maple syrup
- pinch of ground vanilla
- 1 cup cocoa butter (melted)
- 3 tsp cocoa powder
- pinch of salt & a pinch of ground vanilla (optional but worth it)
- 3 tsp maple syrup (or more if you prefer it sweeter)
In a bowl mix mango powder with salt, sugar and turmeric. Add the milk and melted coconut oil. Push the dough into a lined loaf tin. I only used half of the tin so my bottom hemp layer would be quite thick. If you prefer a thinner bottom layer simply press the dough into the whole loaf tin. Now take a handful of chopped hazelnuts and press them slightly onto the mango layer. This adds a wonderful crunchiness to the bars. Transfer to the fridge for 10 minutes while preparing the raspberry cream layer. In a bowl mix the coconut cream with the maple syrup, and ground vanilla. Then carefully fold in the raspberries. Take out your loaf tin and spread the raspberry cream on top of your mango-hazelnut-layer. Transfer to the freezer for 30 minutes. Release the bars from the tin by pulling up the parchment paper. Cut the bars into pieces with a sharp knife. Prepare the chocolate coating by mixing all the ingredients. Dip the bar into the melted chocolate and let harden. Decorate as desired and enjoy.