Gluten-Free No-Bake Coconut Mango Bars

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tropical mango and coconut layered bars with a nutty crust, no oven required and perfect for gluten-free diets. This recipe (gluten-free, vegan), ready in about 20 minutes, layers raw almonds, shredded unsweetened coconut, dates, pitted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 9 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Line an 8x8-inch pan with parchment paper. In a food processor, pulse 1 cup raw almonds with 1/2 cup shredded unsweetened coconut until finely chopped.
  2. Step 2: Add 10 pitted dates and pulse until the mixture starts to clump together. Press this crust mixture firmly into the bottom of the prepared pan.
  3. Step 3: In a small saucepan over low heat, gently warm 1 cup mango puree with 2 tbsp coconut oil, stirring until combined and slightly thickened, about 3 minutes.
  4. Step 4: Pour the mango mixture evenly over the crust and smooth the top with a spatula.
  5. Step 5: Refrigerate for at least 2 hours until set and firm. Remove from the pan using the parchment paper, cut into bars, and serve chilled.

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