So here it comes: the second recipe of my Chocolate Bar frenzy featuring Raw Vegan Mango Raspberry & Dragonfruit Cream bars! 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 ingredients you have at home! But having fruit powders around is always great for smoothies, raw cakes or chocolates. On a sidenote; if you are interested what always I stock my pantry with to make my cakes extra yummy read here.
I really hope you do like these recipe. If you do your own version of my Raw Vegan Mango Raspberry & Dragonfruit Cream Bars please let me know how it went! I would love to hear from you!
Mango Raspberry Bars (makes 4 bars)
Mango Layer:
- 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
- Handful dried raspberries (or fresh, not frozen)
- 1 tbsp maple syrup
- pinch of ground vanilla
Chocolate Coating
- 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)
1. In a bowl mix mango powder, salt, sugar and turmeric. Add the milk and melted coconut oil.
2. 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.
3. 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.
4. 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.
5. Release the bars from the tin by pulling up the parchment paper. Cut the bars into pieces with a sharp knife.
6. Prepare the chocolate coating by mixing all the ingredients. Chocolate coat the bars and decorate as desired.
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Dragonfruit Bar (makes 4 bars)
Bottom Hemp Layer
- ½ cup hemp seeds
- ½ tsp baobab powder (optional)
- 1/8 cup coconut flour
- ¼ cup creamed coconut (melted)
- Pinch of salt and vanilla
- 2 tbsp coconut water
- handful of cocoa nibs
Pink Dragonfruit Layer
- ½ cup coconut water
- 70 dried pink dragonfruit (if you use fresh dragonfruit omit the coconut water)
- 2 tbsp coconut cream
- 1 tsp maple syrup
Chocolate coating
- 1 cup cocoa butter (melted)
- 3 tsp cocoa powder
- Pinch of salt & a pinch of ground vanilla
- 3 tsp maple syrup (or more if you prefer it sweeter)
1. To assemble the hemp layer, mix all ingredients in a bowl until you get a sticky but workable dough. 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.
2. Take a handful of coca nibs and press them into the dough creating a crunchy chocolate layer. Transfer to the fridge for 10 minutes while preparing the dragonfruit layer.
3. Grab your blender, add the dried dragonfruit, coconut water and maple syrup and blend until smooth. Now remove from the blender and carefully fold in the coconut cream. Transfer to the freezer for 30 minutes.
4. Release the bars from the tin by pulling up the parchment paper. Cut the bars into pieces with a sharp knife.
5. Prepare the chocolate coating by mixing all the ingredients. Dip the bar into the melted chocolate and decorate as desired!