No-Bake Mango And Coconut Super Slice
Servings
12
Servings
12
Ingredients
  • BASE
  • 2 1/2cups rolled oats
  • 1/2cup pitted dates
  • 1/2cup boiling water
  • Middle
  • 1 mangocubed
  • 1cup cashews
  • 165g tin light coconut cream
  • 2tbsp chia seeds
  • Top
  • 1/4cup shredded coconut
Instructions
  1. Soak Cashews for middle in boiling water for 15-20 minutes.
  2. Soak dates for base in ½ cup boiling water for 5 minutes.
  3. Place soaked dates including water into food processer, add oats and blitz on high until combined.
  4. Press base mixture down firmly in lined 20 x 30cm slice tray, place in freezer.
  5. Place cubed mango and coconut cream into a small pot and bring and simmer on low heat for 2 minutes, set aside to slightly cool.
  6. Add cooled mango and coconut cream into food processor with chia seeds.
  7. Drain soaking cashews and add drained cashews into food processor.
  8. Blitz on high until smooth paste forms.
  9. Pour mango mixture over base and sprinkle shredded coconut on top.
  10. Return to the freezer for 1 hour until firm enough to slice.
  11. Slice into 12 portions.
  12. Store in air tight container in refrigerator for up to 4 days or freezer for up to 3 months.
Recipe Notes

Makes 12 serves at 180 calories per serve

Print Recipe
 No-Bake Mango And Coconut Super Slice
No-Bake Mango And Coconut Super Slice
Votes: 8
Rating: 4.38
You:
Rate this recipe!
Course Desserts, Snacks
Cuisine Snacks
Servings
Ingredients
  • BASE
  • 2 1/2 cups rolled oats
  • 1/2 cup pitted dates
  • 1/2 cup boiling water
  • Middle
  • 1 mango cubed
  • 1 cup cashews
  • 165 g tin light coconut cream
  • 2 tbsp chia seeds
  • Top
  • 1/4 cup shredded coconut
Course Desserts, Snacks
Cuisine Snacks
Servings
Ingredients
  • BASE
  • 2 1/2 cups rolled oats
  • 1/2 cup pitted dates
  • 1/2 cup boiling water
  • Middle
  • 1 mango cubed
  • 1 cup cashews
  • 165 g tin light coconut cream
  • 2 tbsp chia seeds
  • Top
  • 1/4 cup shredded coconut
No-Bake Mango And Coconut Super Slice
Votes: 8
Rating: 4.38
You:
Rate this recipe!
Instructions
  1. Soak Cashews for middle in boiling water for 15-20 minutes.
  2. Soak dates for base in ½ cup boiling water for 5 minutes.
  3. Place soaked dates including water into food processer, add oats and blitz on high until combined.
  4. Press base mixture down firmly in lined 20 x 30cm slice tray, place in freezer.
  5. Place cubed mango and coconut cream into a small pot and bring and simmer on low heat for 2 minutes, set aside to slightly cool.
  6. Add cooled mango and coconut cream into food processor with chia seeds.
  7. Drain soaking cashews and add drained cashews into food processor.
  8. Blitz on high until smooth paste forms.
  9. Pour mango mixture over base and sprinkle shredded coconut on top.
  10. Return to the freezer for 1 hour until firm enough to slice.
  11. Slice into 12 portions.
  12. Store in air tight container in refrigerator for up to 4 days or freezer for up to 3 months.
Recipe Notes

Makes 12 serves at 180 calories per serve